Step 1

Pre heat oven to 350°F.

Step 2

In a large bowl, bring together hashbrown potatoes, cream of chicken soup, sour cream, Tony Chachere’s Creole Seasoning, mozzarella cheese, and cheddar cheese. Mix to combine.

Step 3

Add smoked andouille sausage to potato mixture. Mix again to combine.

Step 4

Grease a 9’ x 13’ rectangular casserole dish with cooking oil, then add potato and sausage mixture. Spread mixture onto the dish.

Step 5

Bake for 1 hour, or until potatoes are soft.

Step 6

Garnish with parsley. Serve and enjoy!