Description
A hearty slow-cooker breakfast casserole made with hash browns, smoked sausage, cheddar cheese, and a creamy mushroom sauce. This comforting dish cooks slowly until the potatoes are tender and the flavors are perfectly blended.
Ingredients
- 1 (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 32 ounces hash browns (1 frozen bag, defrosted)
- 14 ounces smoked sausage, diced
- 1 small yellow onion, diced
- 1 1/2 cups grated cheddar cheese
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
Instructions
- In a saucepan over medium heat, combine the condensed cream of mushroom soup and milk. Simmer for 2–3 minutes, stirring until smooth and warmed through.
- In the slow cooker, add the defrosted hash browns, diced smoked sausage, diced onion, and 1 cup of the grated cheddar cheese.
- Pour the warm soup mixture over the ingredients in the slow cooker and gently stir to combine.
- Sprinkle the remaining 1/2 cup of cheddar cheese along with the thyme and parsley on top.
- Cover and cook on high for about 3 hours, or until the potatoes are soft and the casserole is heated through. Serve hot.
Notes
- You can substitute cream of chicken soup for a slightly different flavor.
- For extra flavor, lightly brown the sausage before adding it to the slow cooker.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
