Bratwurst and Mushroom Casserole

American Entrée
40 min.
4 Servings
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If you’ve never had potato chips in a casserole, now’s the time to try it with this mushroom-sausage dish that’s sure to be a hit with the whole family.


  • 1 lb. Johnsonville bratwurst
  • 8 oz. Giant Eagle natural Swiss cheese
  • 1 cup Lay’s sour cream and onion chips
  • 2 oz. Giant Eagle unsalted butter
  • 8 oz. Giant Eagle sliced baby bella mushrooms
  • ¼ cup Giant Eagle all-purpose flour
  • 4 cups Nature’s Basket whole milk
  • 1 Tbsp. Grey Poupon Dijon mustard
  • 1/8 tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 lb. Giant Eagle pasta shells


  Prep Time: 10 min. • Cook Time: 30 min.

Preheat oven to 375°F. Bring a large pot of water to boil. Slice the sausages into ½-inch rings. Grate the Swiss cheese. Crush up the potato chips.

In an oven-proof skillet, melt the butter on the stove over medium heat. Add the sliced sausage and brown on each side, about 4 minutes. Remove from the pan and add the mushrooms. Cook for 5-6 minutes and add flour. Cook for another minute and then stir in whole milk. Lower to a simmer and cook for 5-6 minutes or until thickened. Whisk in half of the shredded swiss, Dijon mustard, salt and pepper.

Add the noodles to the boiling water and cook according to box instruction. Drain and add to the pan with the sauce. Toss together and sprinkle with remaining cheese and potato chips. Bake for 10 minutes or until golden brown and bubbly.

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