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Last Updated on November 28, 2020

I am a sucker for a good casserole. During the holidays when I can barely catch my breath, I rely on a good casserole to get me through the day. I also love me some leftovers, and casseroles make an easy lunch or dinner.

My all-time favorite casserole is my Festive Hash Brown Casserole that I make every year during the holidays. Seriously, I would pass on dessert for itevery single time. It gets bonus points because it’s crazy easy to whip up.

This time I decided to get creative and use my favorite Johnsonville® Sausage in the recipe. We’ve been fans of Johnsonville® since their sausages are gluten-free. They also have a natural line that is free from MSG and fillers. I really like their smoked sausage as it’s versatile enough to go from a casserole to a holiday appetizer.

8 servings

Festive Hash brown Casserole

Name: Festive Hash brown Casserole
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 1 lb shredded potatoes; 1/2 large red bell pepper, diced; 1/2 large green bell pepper, diced; 3 slices Johnsonville Sausages, cut into 1/4"; 1 Tbsp Butter; 1/2 small onion, diced; 3 cloves garlic, minced; 1/2 lb crimini mushrooms, roughly chopped; 1/2 Tsp dried Thyme; 1/2 Tsp dried Black Pepper; 2 cups broth; 2 1/2 cups of shredded cheddar cheese, divided

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Ingredients

Hashbrown Mixture

1 lb shredded potatoes
1/2 large red bell pepper, diced
1/2 large green bell pepper, diced
3 slices Johnsonville Sausages, cut into 1/4"

Creamy Cheddar Mushroom Sauce

1 Tbsp Butter
1/2 small onion, diced
3 cloves garlic, minced
1/2 lb crimini mushrooms, roughly chopped
1/2 Tsp dried Thyme
1/2 Tsp dried Black Pepper
2 cups broth
2 1/2 cups of shredded cheddar cheese, divided

Instructions

Preheat your oven to 350 degrees.
In a large casserole dish combine the shredded potatoes, diced bell pepper, and sausages.
Set aside.
In a skillet over medium heat melt the butter.
Add in the onions and garlic and saute until lightly golden brown, roughly 4 minutes.
Next add the chopped mushrooms and the spices.
Cook for until the mushrooms are soft, roughly 5 minutes.
Add in the broth and stir with a spoon.
Remove the mixture from the stove and pour unto a blender.
Add in 2 cups of the cheddar cheese and then blend until completely smooth.
Pour this over the hash brown mixture.
Top with the remaining cheese and place in your oven.
Bake until for 45 - 55 minutes until golden brown on the top.