I am obsessed with this Cajun Hash Brown Casserole. I was ridiculously good!!! Cheesy hash brown casserole loaded with chicken and smoked sausage. Seriously amazing! I literally ate this three days in a row. Once for dinner and twice for lunch. I loved it!
This Cajun Hash Brown Casserole is a great weeknight meal. You can make it ahead of time and refrigerate or freeze it for later. I like to make this and split it between two foil pans. I bake one and freeze one for later. I have one in the freezer right now. I’m saving it for Fat Tuesday. This is PERFECT for Mardi Gras!!
Cajun Hash Brown Casserole
ingredients:
- 2-½ cups chopped cooked chicken
- 1 (14-oz) package smoked turkey sausage (can use regular), sliced
- 1 Tbsp olive or vegetable oil
- 2 (10.75-oz) cans cream of chicken soup
- 2 cups sour cream
- 2 to 3 Tbsp Cajun/Creole Seasoning
- 2 cups shredded cheddar cheese
- 1 (32-oz) package frozen shredded hash browns
instructions:
-
Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
-
In a large skillet, cook smoked sausage and oil over medium-high heat for 5 to 8 minutes, until sausage is lightly browned. (This is optional, but gives it a nice color and a little extra flavor.)
-
In a large bowl, combine cooked chicken, smoked sausage, soup, sour cream, cajun seasoning, cheddar cheese and hash browns. Pour into prepared pan.
- Bake uncovered for 1 hour.
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I’m making freezer meals for my upcoming surgery. Can you freeze this with the sour cream in it? Didn’t think that would work.
This casserole freezes wonderfully.
Made with cream of mushroom soup, added sauted mushrooms and didn’t have any sausage. It was great! Will definitely make again!
Hi! This looks yummy but I have a couple of questions. When you say “I like to make this and split it between two foil pans. I bake one and freeze one for later.” Do you make the recipe as written and then split it into two pans? Or do you double the recipe to make enough for two pans?
Also, when you say you can refrigerate it for later, after which step do you refrigerate it? Before cooking it for an hour or after cooking it for an hour?
Thanks!
I make it as written and split it between two pans.
I refrigerate before cooking. Not sure why you would bake and refrigerate and bake again.
Thank you for posting this recipe. I made it last night and both my husband and I loved it! I used hot Andouille sausage and had some leftover sauteed onions & mushrooms in the fridge, so added them as well. Really yummy!
What brand of Cajun/Creole seasoning do you use?
tony chachere or Penzy's
Isn't this missing Cajun seasoning? Without it, there's nothing Cajun about the casserole.