The aroma of sizzling sausage and crispy hashbrowns is undeniably comforting, but who has time for stovetop cooking every night? This recipe takes the classic combination and transforms it into a simple, hands-off meal perfect for busy weeknights. Using your slow cooker, you can achieve perfectly cooked sausage and tender, yet slightly crispy, hashbrowns with minimal effort. This recipe is versatile and adaptable to your preferred spice levels and sausage choices.
What Makes This Crockpot Hashbrown and Sausage Casserole So Special?
This recipe excels because it simplifies a beloved dish without sacrificing flavor or texture. The slow cooker's gentle heat ensures the sausage cooks evenly and renders its fat beautifully, while the hashbrowns become wonderfully tender on the inside and slightly crisp on the outside. It's a set-it-and-forget-it meal that delivers big on taste and convenience.
Ingredients You'll Need:
- 1 lb breakfast sausage (your favorite type – mild Italian, spicy chorizo, or even turkey sausage all work well)
- 2 lbs frozen shredded hashbrowns (thawed, or you can use fresh, just adjust cooking time)
- 1 medium onion, chopped
- 1 green bell pepper, chopped (optional, but adds great flavor and color)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup shredded cheddar cheese (or your preferred cheese)
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Salt and pepper to taste
Instructions:
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Brown the Sausage (Optional but Recommended): For a richer flavor, brown the sausage in a skillet over medium heat before adding it to the slow cooker. This step helps render the fat and adds depth to the casserole. Drain off any excess grease before proceeding.
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Combine Ingredients: In your slow cooker, combine the browned sausage (or raw sausage if skipping the browning step), chopped onion, and green bell pepper (if using).
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Add Wet Ingredients: Stir in the cream of mushroom soup and milk until well combined.
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Layer Hashbrowns: Gently fold in the thawed shredded hashbrowns. Try to distribute them evenly throughout the mixture.
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Season: Season generously with salt and pepper to taste.
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Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the hashbrowns are tender and the sausage is fully cooked.
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Cheese and Garnish: During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Garnish with fresh parsley (if using) once the casserole is cooked through.
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Serve: Let the casserole rest for a few minutes before serving. Enjoy!
Frequently Asked Questions (FAQs)
Can I use different types of sausage?
Absolutely! This recipe works well with various sausage types. Mild Italian, spicy chorizo, and even turkey sausage are all excellent choices. The flavor profile will change depending on your sausage selection.
Do I have to thaw the hashbrowns?
While it's not strictly necessary, thawing the hashbrowns is recommended. Unthawed hashbrowns will take longer to cook and may result in unevenly cooked casserole. If using fresh hashbrowns, you may need to reduce cooking time.
Can I add other vegetables?
Yes! Feel free to add other vegetables such as diced potatoes, mushrooms, or carrots. Just keep in mind that adding extra vegetables might increase the cooking time.
Can I make this casserole ahead of time?
You can assemble the casserole ahead of time and store it in the refrigerator until you're ready to cook it. Just add an extra hour or two to the cooking time.
What can I serve with this casserole?
This casserole pairs perfectly with a simple green salad, some crusty bread, or even a side of fruit.
This Crockpot Hashbrown and Sausage Casserole is a simple, delicious, and adaptable recipe that’s sure to become a family favorite. The slow cooker does all the work, leaving you with more time to relax and enjoy your meal. So go ahead, give it a try and experience the comforting goodness for yourself!
