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Instructions
- Prepare Your Ingredients:
- Cut the sausage into chunks. Dice the onion. Measure out your milk, sour cream, and shredded cheese.
- Mix the Base:
- In a medium bowl, mix the cream soup, sour cream, milk, minced garlic, onion powder, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
- Assemble in the Slow Cooker:
- Grease your slow cooker (or use a liner for easy cleanup). Add the sausage, hashbrowns, diced onion, and 2 cups of cheese. Give it a light toss to distribute everything evenly.
- Pour the Mixture:
- Pour the soup mixture over the sausage and hashbrowns. Gently stir to coat everything evenly.
- Top with Cheese:
- Sprinkle the remaining ½ cup of shredded cheddar over the top.
- Cook:
- Cover and cook on low for 6 hours or high for 3-4 hours, until the hashbrowns are tender and the cheese is melted.
- Serve and Enjoy:
- Scoop into bowls and serve alongside a green salad, roasted veggies, or Texas garlic toast for a complete meal.
Conclusion
This cheesy sausage hashbrown casserole is a game-changer for busy weeknights or casual gatherings. The mix of smoky sausage, creamy potatoes, and gooey cheese makes it a crowd-pleaser every time. Plus, it’s one of those dishes that tastes just as good (if not better) as leftovers—if there’s any left! Get ready for everyone to ask for the recipe!
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