Cheesy Sausage & Hashbrown Slow Cooker Casserole

1. Prepare the Casserole Base

1. Lightly grease the inside of your slow cooker with nonstick spray or use a crockpot liner for easier cleanup.
2. Add the sausage chunks, frozen hashbrowns, diced onion, and 2 cups of shredded cheddar cheese directly into the slow cooker.

2. Mix the Creamy Sauce

3. In a separate mixing bowl, whisk together the cream of soup, milk, sour cream, minced garlic, onion powder, salt, and pepper until smooth and well blended.
4. Pour the sauce evenly over the sausage and hashbrown mixture in the slow cooker. Gently stir to combine and coat all the ingredients.
5. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.

3. Slow Cook

6. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the casserole is hot and bubbly and the hashbrowns are tender.
7. Once cooked through, turn the heat to warm and let it sit for 10–15 minutes to slightly firm up before serving.

4. Serve

• Scoop generous portions into bowls or onto plates.
• Serve alongside a crisp green salad, roasted vegetables, or Texas-style garlic toast for a full comfort food feast.

Prep & Cook Time