🧀 Cheesy Sausage & Hashbrown Slow Cooker Casserole
(Dump-and-Go Style)
🕒 Prep Time: 10 min | Cook Time: 4–6 hrs (low) | Serves: 6–8
🧾 Ingredients:
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1 (32 oz) bag frozen shredded hash browns (do not thaw)
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1 lb breakfast sausage (pork or turkey), cooked and crumbled
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2 cups shredded cheddar cheese
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1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
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1 cup sour cream
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½ cup milk
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper to taste
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Optional toppings: chopped green onions, extra cheese, or hot sauce
👩🍳 Instructions:
1. Prep the sausage:
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Brown and crumble the sausage in a skillet over medium heat. Drain excess fat if needed.
2. Mix the base:
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In a large bowl, stir together cream soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. Assemble in slow cooker:
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Lightly grease the insert of your slow cooker.
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Add frozen hash browns, cooked sausage, and shredded cheese. Pour the soup mixture over the top.
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Gently stir to combine everything evenly.
4. Cook:
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Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours, until hot, bubbly, and golden on the edges.
5. Serve:
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Stir gently, top with more cheese or green onions if desired, and serve warm!
✅ Tips:
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Want it spicier? Use hot sausage and add a dash of cayenne or red pepper flakes.
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Add diced bell peppers or green chiles for extra flavor.
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Can be prepped the night before and stored in the fridge — just increase cook time slightly if starting cold.
Would you like a vegetarian version, or one made with tater tots or bacon instead?
