There is almost nothing as good as a breakfast casserole made from cheese, cream of mushroom soup and hashbrowns. This childhood throwback is a Christmas morning tradition in so many households and for good reason; it’s rich and it’s comfort food galore just like my baked pork chops with cream of mushroom soup
Sausage Breakfast Casserole
Stop, drop and make this Cheesy Mushroom & Sausage Breakfast Casserole for Christmas morning. Or Christmas eve morning. Or Boxing Day morning.
Or any winter weekend morning.
Are ya catching what I’m throwing here?
This is also called a Wife Saver casserole, a name that I’ve come to both love and hate. I love the retro awesomeness of the name, yet cringe a little bit when reading it, of course. What it SHOULD be called is a Husband saver, because it uses so few dishes during the preparation process, so my dearest darling doesn’t have that much to clean when I’m done.
How about we name it the Couple Saver Casserole?
For my second recipe switch using Johnsonville Sausages, I’ve decided to take that holiday morning favorite and tweak it. I’ve used cream cheese and of course, fried then chopped up some breakfast sausages to add to the mix. The result? An even better casserole!
You can use either pre-cooked breakfast sausages ( which Johnsonville does have) or fry up the ones that you see in my photo, the Johnsonville Original Breakfast Sausage. If you really want to get ahead of the game, use the pre-made or fry up the sausage the night before, then simply toss everything together and put into the baking pan.
This casserole is so very easy. Simply fry up the sasuages until they are fully cooked, cool until you can touch them and then slice them up.
You toss all of the ingredients together in a bowl, then spoon into a prepared baking dish. Which in this case happens to be my favorite baking dish, my Pyrex Snowflake Garland utility pan. This pan (and it’s various different patterns) is my most beloved, used Pyrex of all.
Once you bake up that casserole until it bubbles, you get this creamy, gorgeous, rich breakfast casserole.
Note I said that this is a rich dish. I would serve this with a fruit platter for breakfast, as you can’t (er, shouldn’t?) eat an entire plate of this.
Breakfast perfection. And the casserole isn’t bad either.
So who is ready for The Big Day? Are your presents wrapped, the stocking hung and ready to go? For me, it’s the grocery shopping. I am always so last minute with it! I think that’s why we chose to go on a Disney Cruise again this year (we did one two years ago) because I get tired of cooking some holidays. I think the smartest thing I did this year was to book a cruise where I didn’t have to cook after all the months of cookbook work I just put in!
So happy cooking and have a fabulous Christmas you guys!
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Cheesy Mushroom & Sausage Breakfast Casserole
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Karlynn Johnston
- 1 bag of diced hashbrowns 900g
- 1 can of cream of mushroom soup
- 1/4 cup milk
- 1/2 cup of cream cheese softened
- 1 cup Velveeta cheese sliced into pieces
- 1 cup of shredded cheese cheddar marble, your choice - extra to top if wanted
- 1-2 teaspoons seasoning salt
- 1 package of Johnsonville Breakfast Sausages fried cooked and sliced
- 3 tablespoons butter for greasing the casserole dish
- Grease a 9x13 baking pan with butter - NOT cooking spray. This recipe omits butter in the mixture, so use a good 3 tablespoons to grease the pan.
- Preheat your oven to 350 Â°F.
- Combine all of the ingredients in a large bowl, mixing until they are thoroughly incorporated. Place into baking pan and spread out in an even layer.
- Bake for approximately 40 minutes, until the casserole is bubbling. Top with extra cheese if wanted then bake for aboher 5 minutes.
- Remove from the oven and serve hot!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Learn to cook like the Kitchen Magpie
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.