It was one of those cozy Saturday mornings when everyone in the house is still wrapped in their blankets, slowly waking up to the smell of something hearty wafting through the air. My son, with his messy bedhead, wandered into the kitchen first, followed by my daughter, who grumbled about waking up so early.
I had just started prepping a new dish I had been excited to try—Cheesy Sausage & Hashbrown Casserole. The kids weren’t sure at first; they’re picky eaters, after all. But, as the sausage began to sizzle, the cheddar cheese melted, and the hashbrowns began to crisp up, they started to inch closer to the kitchen.
By the time I was putting the finishing touches on the casserole, their little faces were pressed against the counter, eagerly waiting for breakfast. Even my husband, who usually takes his coffee with just a glance at his watch in the mornings, couldn’t resist the smell and joined us early.
It wasn’t long before everyone was gathered around the table, with smiles all around. It’s these moments, these simple joys of being together, sharing a good meal, and watching my family dig in with contentment, that remind me why cooking is such a special part of our daily life.
Short Description
This Cheesy Sausage & Hashbrown Casserole combines savory sausage, creamy cheese, and crispy hashbrowns into a comforting, hearty dish. Perfect for busy days, it’s made effortlessly in a slow cooker for a meal that’s both satisfying and easy to prepare.
Key Ingredients
- 1 (14 oz) package Kielbasa or smoked sausage (such as Eckrich), cut into chunks
- 1 (32 oz) bag frozen hashbrowns
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 1 (10 oz) can cream of mushroom or cream of chicken soup
- ½ teaspoon minced garlic (or more to taste)
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ½ cup additional cheddar cheese (for topping)
Tools Needed
- Slow cooker or crockpot
- Crockpot liner (optional, for easy cleanup)
- Mixing bowl
- Spoon or spatula for mixing
Cooking Instructions
Step 1: Prepare the Casserole
Grease the inside of your slow cooker or use a crockpot liner if you prefer easy cleanup. Next, add your sausage chunks, frozen hashbrowns, diced onion, and 2 cups of shredded cheddar cheese directly into the slow cooker.
Step 2: Mix the Creamy Base
In a separate bowl, whisk together the cream of mushroom or cream of chicken soup, milk, sour cream, minced garlic, onion powder, salt, and pepper. Blend everything until it’s smooth and well combined.
The creamy mixture adds richness and flavor that brings the whole dish together. Don’t skimp on the seasoning — garlic and onion powder elevate the dish to a whole new level.
Step 3: Combine and Coat
Pour the creamy mixture evenly over the sausage and hashbrown mixture in the slow cooker. Use a spoon or spatula to gently mix everything, making sure each bit of sausage and hashbrown is coated in the creamy goodness. This step ensures that every bite is full of flavor.
Step 4: Top with Cheese
Now, for the finishing touch. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole. This cheese will melt into the mixture, creating a golden, bubbly topping that’s simply irresistible.
Step 5: Cook
Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3-4 hours. The dish will be hot and bubbly when it’s ready. You’ll know it’s done when the hashbrowns are tender and the casserole is all melty and golden.
Step 6: Serve
Once the casserole is cooked, scoop it into bowls or plates. Serve with a fresh salad, roasted vegetables, or buttery Texas garlic toast for a complete, comforting meal. The whole family will love it!
Why You’ll Love This Recipe
Easy and Convenient: Made in a slow cooker, this casserole practically cooks itself while you go about your day.
Comforting and Hearty: Perfect for chilly evenings or lazy weekend meals. The combination of sausage, cheese, and hashbrowns is everything you want in a comfort food.
Family-Friendly: The flavors are mild and kid-approved, making it a hit with both adults and little ones.
Customizable: Swap out the sausage for bacon, use a different type of cheese, or even add some veggies. The possibilities are endless!
Mistakes to Avoid & Solutions
1. Too much liquid: If your casserole seems too runny, try reducing the amount of milk or sour cream slightly. You want it creamy, but not soupy.
Solution: Stick to the measurements or use a thicker cream of soup.
2. Overcooked hashbrowns: Hashbrowns can become mushy if cooked too long on high heat.
Solution: Always check the texture towards the end of cooking time and adjust accordingly. For a more firm texture, use the low setting.
3. Uneven cheese melt: If you find the cheese doesn’t melt as expected, you might need to stir it more halfway through cooking or add it later in the cooking process.
Solution: Add the cheese for the last 30 minutes to ensure it melts perfectly without overcooking.
Serving and Pairing Suggestions
This casserole is versatile enough to serve as a hearty breakfast, lunch, or dinner. Here are some ideas:
Main Dish: Serve the casserole on its own with a side of mixed greens and your favorite dressing.
Side Dish: It pairs wonderfully with roasted veggies or a simple garden salad.
Brunch Option: This is also a great dish for a weekend brunch with some crispy bacon and fresh fruit on the side.
Storage and Reheating Tips
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the casserole in the microwave or on the stovetop. If it’s a bit dry, add a splash of milk and stir to bring it back to life.
FAQs
1. Can I use frozen sausage instead of fresh sausage?
Yes, you can use frozen sausage. Just make sure to cut it into smaller chunks before adding it to the casserole.
2. Can I use fresh hashbrowns instead of frozen?
Frozen hashbrowns are recommended because they hold up better in the slow cooker, but fresh ones can be used as a substitute if necessary.
3. Can I add veggies to this casserole?
Absolutely! Try adding bell peppers, mushrooms, or spinach for an extra boost of flavor and nutrition.
4. Can I make this dish ahead of time?
Yes, you can assemble everything the night before, then store it in the fridge. In the morning, just toss it in the slow cooker and cook as usual.
5. Can I use a different type of cheese?
Feel free to experiment with other cheeses like mozzarella, gouda, or Monterey Jack. Just remember that each cheese will bring a slightly different flavor and texture to the dish.
Tips & Tricks
For extra flavor, try browning the sausage in a skillet before adding it to the slow cooker.
If you like your casserole with a bit of a crunch, sprinkle some crushed cornflakes or breadcrumbs on top during the last 30 minutes of cooking.
Recipe Variations
Veggie Lovers: Add sautéed mushrooms, spinach, or bell peppers to the mix for added nutrition and flavor.
Cheesy Bacon: Replace the sausage with crispy bacon for a smoky twist.
Spicy Kick: Add some diced jalapeños or red pepper flakes for a little heat.
Final Thoughts
This Cheesy Sausage & Hashbrown Casserole has become one of those go-to meals for our family, especially on lazy mornings or when we need something hearty yet simple. It’s a dish that brings everyone together, no matter the busy week ahead.
What I appreciate most is how versatile it is—you can easily tweak it based on what you have at hand, and it still delivers the same comforting results. Whether you’re feeding a crowd or just your family, this recipe never disappoints.
Cheesy Sausage And Hashbrown
Ingredients
- 1 14 oz package Kielbasa or smoked sausage (such as Eckrich), cut into chunks
- 1 32 oz bag frozen hashbrowns
- 1 small onion diced
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 1 10 oz can cream of mushroom or cream of chicken soup
- ½ teaspoon minced garlic or more to taste
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup additional cheddar cheese for topping
Instructions
- Grease your slow cooker or use a liner for easy cleanup. Add sausage chunks, frozen hashbrowns, diced onion, and 2 cups of shredded cheddar cheese.
- In a bowl, whisk together cream of mushroom (or chicken) soup, milk, sour cream, minced garlic, onion powder, salt, and pepper until smooth.
- Pour the creamy mixture over the sausage and hashbrowns. Stir gently to coat everything evenly.
- Sprinkle the remaining ½ cup of shredded cheddar cheese on top.
- Cover and cook on LOW for 6 hours or HIGH for 3-4 hours. The casserole is ready when the hashbrowns are soft and the top is golden.
- Scoop the casserole into bowls and serve with a salad, roasted veggies, or garlic toast for a complete meal. Enjoy!
