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Cheesy Crockpot Sausage Hashbrown Casserole

Cheesy crockpot sausage hashbrown casserole with golden crust and melted cheese.
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A hearty, comforting casserole inspired by classic farmhouse breakfasts. This set-it-and-forget-it meal layers savory sausage, frozen hash browns, and a creamy cheese sauce in the slow cooker for minimal hands-on effort and maximum cozy flavor. Perfect for feeding a crowd on a busy day or for a lazy weekend brunch.

Ingredients

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  • 1 pound bulk breakfast sausage, mild or spicy
  • 1 (30 ounce) bag frozen shredded hash browns, do not thaw
  • 1 medium yellow onion, diced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cheddar cheese soup
  • 1 cup sour cream
  • 1/2 cup whole milk or chicken broth
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika, optional
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Sliced green onions or chopped fresh parsley for garnish

Instructions

  1. Brown the sausage and onion in a large skillet over medium heat, breaking the sausage into crumbles. Cook until sausage is no longer pink and onion is soft. Drain excess grease.
  2. In a large mixing bowl, whisk together the cream of chicken soup, cheddar cheese soup, sour cream, milk or broth, garlic powder, smoked paprika, and black pepper until smooth. Stir in 1 1/2 cups of the shredded cheddar cheese.
  3. Spray the inside of a 6-quart or larger slow cooker with non-stick cooking spray.
  4. Add the frozen hash browns to the slow cooker. Pour the browned sausage and onion over the hash browns. Pour the creamy cheese soup mixture over everything.
  5. Gently stir the contents of the slow cooker until the hash browns are mostly coated.
  6. Cover and cook on LOW for 3 to 4 hours, until hot and bubbly around the edges.
  7. In the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover and let melt.
  8. Garnish with sliced green onions or chopped parsley before serving.

Notes

Do not thaw the hash browns, as this will make the casserole soggy. Browning the sausage first is essential for flavor. Cooking on LOW is recommended to prevent the dairy from separating. For a lighter version, use lean turkey sausage, low-fat sour cream, and reduced-fat cheese. Leftovers store well in the refrigerator for up to 4 days and reheat beautifully.

Nutrition

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