Description
A hearty and satisfying slow cooker meal featuring cheesy sausage, crispy hashbrowns, and creamy cheese, all combined for an easy ‘dump-and-go’ dinner.
Ingredients
Scale
- 1 lb sausage (breakfast sausage or Italian sausage), crumbled
- 1 (26 oz) bag frozen hashbrowns
- 1 (10.5 oz) can cream of mushroom soup
- 1 (8 oz) package cream cheese, cubed
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions (optional, for garnish)
Instructions
- In a large skillet, cook the sausage over medium heat until browned, breaking it apart as it cooks. Drain any excess fat and set the sausage aside.
- In the slow cooker, add the frozen hashbrowns, cooked sausage, cream of mushroom soup, cream cheese, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Cover the slow cooker and cook on low for 4-5 hours, or until the hashbrowns are cooked through and the mixture is hot and bubbly.
- Once cooked, give the mixture a good stir to combine everything. Garnish with chopped green onions, if desired, and serve hot.
Notes
- For a spicier dish, use spicy sausage or add a pinch of red pepper flakes.
- This dish can be made ahead and stored in the fridge for up to 2 days. Reheat in the microwave or slow cooker.
- Feel free to add other ingredients like bell peppers or mushrooms for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: cheesy sausage hashbrowns, slow cooker casserole, sausage and hashbrowns, dump-and-go slow cooker, cheesy breakfast casserole