Easy, Cheesy Crockpot Hashbrown Casserole With Sausage

Cheesy crockpot hashbrown casserole without sour cream or cream of chicken soup. This recipe is packed with sausage, shredded cheddar cheese, and a little bit of green onion and is a delicious breakfast for Christmas morning or a side dish recipe for the holiday season.

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During the busy seasons of life like the holidays, I am always looking for slow cooker recipes that can reduce my time in the kitchen but also have delicious flavor.  This is the perfect comfort food for the holidays when you need easy recipes that everyone will enjoy.  These cheesy hashbrowns are made with simple ingredients and are a great recipe that can be used as an easy side dish at dinner time or a crockpot breakfast casserole with very little prep work involved.

I wanted to make a crockpot hash brown casserole recipe that wasn’t egg-based and was made with real ingredients instead of cream soup from a can.  My kids don’t care for breakfast casseroles that have hashbrowns and eggs. I do!   But they just aren’t big fans.  I wanted to figure out a crock pot hashbrowns recipe that the whole family would enjoy.  We usually eat this casserole as a tasty breakfast casserole but it also makes the perfect side dish for family dinners.

Ingredients for Easy, Cheesy Crockpot Hashbrown Casserole with Sausage

• Bulk breakfast sausage: Like Jimmy Dean or something similar
• Frozen shredded hash browns: Thawed. Diced hash browns could also work in this dish
• Yellow onion: Adds flavor and texture to the casserole.  
• Garlic: Fresh is best but garlic powder works in a pinch.
• Butter: A staple
• Flour: To thicken the sauce with the melted butter
• Milk: Helps to thin out the soup mixture and add some creaminess and gives the slow cooker the liquid it needs to cook the hash browns. I use whole milk.
• Salt and pepper: Adds flavor.
• Seasoned salt: Adds a subtle extra flavor to the dish.
• Cheddar cheese: You can’t have cheesy potatoes without the cheese!  Adds a delicious flavor and texture to the casserole.  Most of it is mixed in, but the last bit of cheese is sprinkled on top to make this casserole extra cheesy!
• Green onions: A great addition for color and crunch.

Cook on High for 2 hours or Low for 3-4 hours until the potatoes are soft.

How to store leftover crockpot hashbrown casserole

To store any leftover casserole, allow it to cool to room temperature before transferring it to an airtight container. Store the container in the refrigerator for up to 5 days.

To reheat the casserole, you can microwave individual portions. If microwaving, heat on high for 1-2 minutes, or until heated through.

Can I use fresh shredded potatoes instead of frozen hashbrowns?

Yes!  This is a bit more work but a much more economical choice.  First, clean your potatoes really well.  Then you can choose to peel them or not, and shred on a box grater or in a food processor with a shredding attachment for cheese.  Don’t shred the potatoes until you are just ready to use them in the crock pot.  Otherwise, they start to oxidize and turn redish brown.  If this happens they are still good to eat but they don’t look as appetizing.

Recipe variations

• A great addition would be bell peppers, jalapenos, or green chilis. These ingredients would give the recipe kind of a southwest flavor, and some spice would be great.
• Another kind of cheese like Monterey Jack or a mixture of cheeses with pepper jack to make it a bit spicy would be good.
• Breakfast Sausage can be substituted with ground beef or bulk Italian sausage.  Either spicy or mild would be delicious!

Looking for another simple crockpot recipe?  Try Sticky Hoisin Chicken or Creamy Zucchini Soup.

Sticky Hoisin Chicken | 5 Ingredient Slow Cooker Recipe

Creamy Zucchini Soup | Slow Cooker or Instant Pot Recipe

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Easy, Cheesy Crockpot Hashbrown Casserole With Sausage

Cheesy hashbrown potatoes packed with sausage, shredded cheddar cheese, and a little bit of green onion.  A delicious breakfast or side dish recipe for the holiday season.

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 10 people

Ingredients

• 10 cups Frozen hashbrown potatoes 1 lb bag, about 30 oz
• yellow or white onion diced
• 1 lb. bulk breakfast sausage Italian sausage would work well too!
• 2 cloves garlic you can use garlic powder in a pinch-about 1 Tablespoon
• 2 cups cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• Seasoned salt to taste
• Black pepper to taste
• green onions or chives as an optional garnish thinly sliced

Instructions

• Spray the crock pot with non-stick cooking spray.
• In a skillet, add a little oil and cook the onion until it starts to soften.
• Add in the breakfast sausage and cook, breaking apart with a spatula or spoon until cooked and a little brown.
• Finely mince the garlic stir it into the skillet, and turn off the heat.
• In a large bowl mix together the frozen hashbrowns, 1 cup of cheese, and the sausage and onion mixture.
• In the same skillet where you browned the sausage, melt the butter over medium heat. Then add the flour and stir for about a minute to cook the flour.
• Add in the milk and use a whisk to combine the flour mixture into the milk. Keep whisking until the milk mixture begins to thicken
• Pour the hashbrown mixture into the prepared crock pot.
• Pour the milk mixture over the top of the potato mixture. Top with the remaining cheese and cover with the lid.
• Cook on high for 2 hours or low for 4-5 hours
• Top with the green onions or chives for a little pop of green and enjoy!