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Homestyle Crockpot Sausage Hashbrown Casserole

Homestyle crockpot sausage hashbrown casserole with cheese and green onions.
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This is the ultimate set-it-and-forget-it comfort food, a warm, cheesy, and savory meal that practically makes itself. Perfect for busy weekends, holiday brunches, or a cozy weeknight dinner, it brings everyone to the table with minimal effort.

Ingredients

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  • 1 pound bulk breakfast sausage (mild or spicy)
  • 1 (30-32 oz) bag frozen shredded hash browns (do not thaw)
  • 1 medium yellow onion, diced
  • 1 cup sour cream
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cheddar cheese soup
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup milk (whole or 2%)
  • 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. In a large skillet over medium heat, cook the breakfast sausage and diced onion together, breaking up the sausage until fully cooked and no longer pink. Drain any excess grease.
  2. In a very large mixing bowl, whisk together the sour cream, cream of chicken soup, cheddar cheese soup, milk, garlic powder, smoked paprika, and black pepper until smooth.
  3. Stir in 1 1/2 cups of the shredded cheddar cheese into the soup mixture.
  4. Add the frozen hash browns and the drained sausage and onion mixture to the bowl. Fold everything together until the hash browns are evenly coated.
  5. Lightly grease the insert of a 6-quart or larger slow cooker. Transfer the hash brown mixture into the crockpot, spreading it into an even layer.
  6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  7. Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours. The casserole is done when the edges are bubbly and the potatoes are tender. Avoid stirring during cooking.
  8. Garnish with sliced green onions or parsley before serving.

Notes

Always use frozen hash browns; thawed potatoes will make the casserole soupy. Do not stir during the slow cooking process. For a lighter version, use turkey sausage, low-fat sour cream, and reduced-fat cheese. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

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