Crockpot Cheesy Smoked Sausage & Hash Brown Casserole
Serves 6
Crockpot Cheesy Smoked Sausage & Hash Brown Casserole - made with 30 oz frozen shredded hash browns, 14 oz smoked sausage, sliced, 10.5 oz cream of mushroom soup, 1 cup sour cream, 2 cups shredded cheddar cheese, divided, 1 cup shredded mozzarella cheese, and more.
Ingredients
- 30 oz frozen shredded hash browns
- 14 oz smoked sausage, sliced
- 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 0.5 cup milk
- 0.5 cup diced onion
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- salt, to taste
- fresh parsley, for garnish (optional)
Instructions
- Prepare the sausage: Slice the smoked sausage into bite-sized rounds. For extra flavor, lightly brown the sausage in a skillet for 3–4 minutes.
- Make the creamy mixture: In a large mixing bowl, combine the frozen hash browns, sliced sausage, cream of mushroom soup, sour cream, milk, melted butter, diced onion, minced garlic, garlic powder, onion powder, black pepper, 1 cup cheddar cheese, and mozzarella cheese.
- Mix everything together: Stir until the potatoes and sausage are evenly coated in the creamy cheese mixture.
- Fill the crockpot: Lightly grease a 6-quart slow cooker with cooking spray. Transfer the mixture into the crockpot and spread evenly.
- Add the cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the potatoes are tender, the mixture is hot throughout, and the cheese is melted. Check earlier if using thawed hash browns.
- Garnish and serve: Sprinkle with freshly chopped parsley and a little extra black pepper. Let sit for 5–10 minutes before serving.