Are you craving a comforting, hearty meal that's also incredibly easy to make? Look no further than this sausage and hashbrown casserole crock pot recipe! This dish is perfect for busy weeknights or lazy weekends, requiring minimal prep time and offering maximum flavor. Forget about oven-baked casseroles that require constant monitoring; this slow-cooker version allows you to set it and forget it, leaving you free to focus on other things. Let's dive into the delicious details.
What is Sausage and Hashbrown Casserole?
Sausage and hashbrown casserole is a classic comfort food featuring crispy hash browns, savory sausage, and a creamy, cheesy topping. It's a crowd-pleaser that's perfect for brunch, a weeknight dinner, or even a potluck. This crock pot version simplifies the cooking process, resulting in a tender, flavorful casserole without the fuss of oven baking.
How to Make Sausage and Hashbrown Casserole in a Crock Pot
This recipe focuses on simplicity and deliciousness. The key is to layer the ingredients properly to ensure even cooking and a perfectly textured casserole.
Ingredients:
- 1 lb breakfast sausage (mild or spicy, your preference)
- 2 (32 ounce) bags frozen shredded hash browns (thawed, excess water squeezed out)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or your favorite cheese)
- 1/4 cup chopped green onions (for garnish, optional)
Instructions:
- Brown the Sausage: In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Layer the Ingredients: In your slow cooker (at least 6-quart capacity), layer half of the thawed hash browns. Spread evenly.
- Add the Sausage: Top the hash browns with the cooked sausage.
- Creamy Mixture: In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. Pour this mixture over the sausage.
- Cheese Layer: Sprinkle half of the cheddar and Monterey Jack cheese over the soup mixture.
- Remaining Hash Browns: Add the remaining layer of hash browns, spreading evenly.
- Top with Cheese: Sprinkle the remaining cheddar and Monterey Jack cheese over the top layer of hash browns.
- Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the casserole is heated through and the cheese is melted and bubbly. (Cooking time may vary depending on your crock pot).
- Garnish (Optional): Garnish with chopped green onions before serving.
Can I use different types of sausage?
Yes! You can experiment with different types of sausage to change the flavor profile. Italian sausage, chorizo, or even a vegetarian sausage crumbles would all work well in this recipe. Just be sure to brown the sausage before adding it to the slow cooker.
What kind of cheese can I use?
Get creative! While cheddar and Monterey Jack are classic choices, you can use any cheese you like. Sharp cheddar, pepper jack, Colby jack, or even a Mexican blend would add a delicious twist.
How long can I keep the leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Can I make this ahead of time?
Yes, you can assemble the casserole completely the night before and refrigerate it. Add an extra hour to the cooking time when using the slow cooker.
Is this recipe freezer-friendly?
While not ideal for freezing the fully cooked casserole, you can assemble the uncooked casserole and freeze it before cooking. Thaw it overnight in the refrigerator before cooking on low for an extended period (possibly up to 10-12 hours). This is only suggested if your slow cooker is suitable for frozen ingredients.
Enjoy your delicious and easy crock-pot sausage and hashbrown casserole! Let me know in the comments how yours turns out!
