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.
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!