crockpot hashbrown casserole

Crockpot Hashbrown Casserole with Smoked Sausage is easy and tasty. Plus the whole family is sure to love it! Comfort food here we come!

Crockpot Hashbrown Casserole with Smoked Sausage

butter

flour

water

milk

chicken bouillon paste*

thyme

poultry seasoning

salt & pepper (to taste)

hash browns (1 bag defrosted)

smoked sausage (diced)

onion

cheddar cheese (grated)

For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. The sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.

Place the hashbrowns, smoked sausage, onion, and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.

A cheesy and savory Crockpot Hash Brown Casserole is perfect for brunch. This casserole is made from scratch -- you won&#39;t find condensed soups in this recipe! Refrigerated hash browns are tossed with a creamy mushroom and onion base and lots of cheese. Top the casserole with cooked and chopped bacon and fresh chives!

Crockpot Hash Brown Casserole

unsalted butter

mushrooms ((I use baby bella))

garlic

EACH: garlic powder, onion powder

EACH: chicken bouillon powder, dried parsley

salt and pepper

white, all-purpose flour

chicken broth

Dijon mustard

sour cream

refrigerated shredded hashbrowns ((each package is 20 oz))

Cheddar cheese

chives

PREP: Spray a large slow cooker (I use a 6-quart pan) with nonstick spray. Set aside.

MUSHROOMS AND ONION: Add the butter to a large and deep skillet set to medium heat. As the butter is melting down, add in the finely diced onion and finely diced mushrooms. Sauté, stirring frequently, until tender, about 5-7 minutes. Reduce the heat if anything is burning.

GARLIC AND SEASONINGS: To the skillet, add the minced garlic, garlic powder, onion powder, dried parsley, dried thyme, and salt and pepper to taste. (I add in 1 teaspoon of salt and 1/2 teaspoon pepper, but add to preference -- depending on how salty the chicken broth is, you may want less.) Stir and cook until fragrant, about 1 minute. Sprinkle in the flour and whisk until a thick dough forms. Cook for about 1 minute to eliminate the raw flour taste.

MILK AND BROTH: Gradually, while whisking constantly, add in the milk, cooking until thickened. Continue in the same manner with the chicken broth. Reduce the heat and simmer until thickened. Stir in the Dijon mustard.

SOUR CREAM AND HASH BROWNS: Remove from heat and stir in the sour cream. Pour this creamy mixture into the base of the prepared slow cooker. Add both bags of hash browns and the freshly grated Cheddar cheese (See Note 1). Stir everything together and press into one even layer (Quickly wipe down the edges of the crockpot to avoid burning).

COOK: Place a few sheets of paper towel in between the lid and the crockpot (this helps gather steam and liquid to keep the casserole from getting soggy). Cook on high for 2-3 hours (See Note 2). Remove the lid and if desired, place the casserole base in the oven and broil for 2-3 minutes to get a crispier top and edges. ( Only do this if your cooker crock is oven safe!) Taste the casserole and adjust seasonings -- add more salt and pepper as needed.

TOP AND ENJOY: Garnish the casserole with toppings of your choice such as cooked and chopped bacon, thinly sliced chives, etc.

These crockpot cheesy potatoes are one delicious recipe that&#039;s perfect for breakfast or as a side to go with your favorite mains. Simple and easy to make, they are one yummy treat.

Crockpot Cheesy Potatoes Recipe

hashbrowns ((1 bag))

cheese

cream cheese (cubed (1 brick))

unsalted butter (melted (½ stick))

onion powder

garlic powder

½ teaspoon ground paprika

Add the hash browns, half of the cheddar cheese, and all of the cream cheese, sour cream, butter, onion powder, garlic powder, and paprika to a crockpot.

Stir

Stir to combine then sprinkle the remaining shredded cheese on top of the potatoes.

Cook

Place the lid on the pot and cook on high for 2½-3 hours, or until the edges start to crisp up and the cheese has fully melted on top.

Serve

Let it cool for 3-4 minutes then serve with freshly minced parsley.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1634224189/zhlomfcfkt8hc1z9ptyr.mp4

These crockpot cheesy hashbrowns are one delicious recipe that’s perfect for breakfast or as a side to go with your favorite mains. Simple and easy to make, they are one yummy treat.

Crockpot Cheesy Hashbrown Casserole

Crockpot hashbrown casserole is easy, cheesy, and a family favorite! It&#39;s perfect for a potluck, brunch, or easy Sunday side dish.

Crockpot Hashbrown Casserole Recipe

can cream of chicken soup ((we used 98% fat free))

sour cream (light)

hash brown potatoes (shredded and frozen)

ham (diced)

cheddar cheese (cubed)

onions (chopped)

black pepper

Cornflakes

butter (melted)

Spray a slow cooker with cooking spray.

In a large bowl combine chicken soup, sour cream, hash browns, ham, cheese, onions, and black pepper. Stir to combine.

Pour into slow cooker and cook for 2 hours and 30 minutes.

In a small bowl, mix together corn flake cereal and butter. Toss to combine and pour over casserole, in slow cooker.

Cover and cook an additional 30 minutes.

https://content.jwplatform.com/videos/o8zEmrBV.mp4

Crockpot hashbrown casserole is easy, cheesy, and a family favorite! It’s perfect for a potluck, brunch, or easy Sunday side dish.

Crockpot Hashbrown Casserole

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The most viewed crockpot hashbrown casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine