Description
A comforting slow cooker casserole made with tender potatoes, savory sausage, creamy sauce, and melted cheddar cheese.
Ingredients
- 32 oz frozen hash brown potatoes, thawed
- 14 oz smoked sausage, sliced into bite-sized pieces
- 1 small onion, diced
- 2 1/2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1 teaspoon Creole seasoning
- Salt, to taste
- Black pepper, to taste
- Nonstick cooking spray or butter, for greasing
Instructions
- Grease the inside of the crockpot with nonstick spray or butter.
- Add the thawed hash brown potatoes to the crockpot and spread evenly.
- Add the sliced sausage and diced onion over the potatoes.
- Sprinkle 2 cups of shredded cheddar cheese over the mixture.
- In a bowl, mix cream of mushroom soup, sour cream, Creole seasoning, salt, and black pepper until smooth.
- Pour the sauce evenly over the crockpot ingredients.
- Gently stir to coat everything evenly.
- Sprinkle the remaining 1/2 cup cheddar cheese on top.
- Cover and cook on low for 6 hours or on high for 4 hours until potatoes are tender.
- Let rest for 10 minutes before serving.
Notes
Thaw hash browns before cooking and avoid lifting the lid during cooking for best results.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American