Print

Easy Crockpot Sausage Hashbrown Casserole

Creamy crockpot sausage hashbrown casserole with cheese and chives in dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty, hands-off casserole combines savory sausage, shredded potatoes, and melted cheese in a creamy sauce. Perfect for busy weeknights, it delivers comfort food with minimal prep using your slow cooker.

Ingredients

Scale
  • 1 pound bulk breakfast sausage, mild or spicy
  • 1 (30 ounce) bag frozen shredded hash brown potatoes
  • 1 medium yellow onion, diced
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1 cup sour cream
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Optional garnish: chopped fresh chives or green onions

Instructions

  1. In a large skillet over medium heat, cook the breakfast sausage until no longer pink, breaking it into crumbles. About halfway through, add the diced onion and cook until the sausage is browned and the onion is soft. Drain any excess grease.
  2. In a large mixing bowl, whisk together the sour cream, cream of chicken soup, milk, garlic powder, smoked paprika, and black pepper until smooth.
  3. To the bowl with the wet mixture, add the frozen hash browns, the cooked sausage and onion mixture, and 1 cup of the shredded cheddar cheese. Stir gently but thoroughly until everything is evenly coated.
  4. Lightly grease the bowl of a 6-quart or larger slow cooker. Transfer the casserole mixture into the crockpot and spread into an even layer. Sprinkle the remaining 1/2 cup of cheese over the top.
  5. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours. The casserole is done when the edges are bubbly and the cheese on top is fully melted.
  6. Let the casserole sit for 10 minutes after cooking to set. Garnish with chives or green onions if desired, then scoop and serve directly from the crockpot.

Notes

Do not thaw the hash browns; using them frozen prevents a soggy casserole. For a gluten-free version, use a certified GF cream soup. For dairy-free, use plant-based sour cream, cheese, and milk. Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/easy-crockpot-sausage-hashbrown-casserole/