Cheesy Sausage & Hashbrown (Dump-and-Go Slow Cooker Meal)
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)
Directions:
Prepare the Casserole:
Grease the inside of your slow cooker or use a crockpot liner for easy cleanup.
Add the sausage chunks, frozen hashbrowns, diced onion, and 2 cups of cheddar cheese to the crockpot.
In a separate bowl, whisk together the cream of soup, milk, sour cream, minced garlic, onion powder, salt, and pepper until well combined.
Pour the mixture evenly over the sausage and hashbrown mixture in the slow cooker. Use a spoon or spatula to gently mix and coat everything.
Top the casserole with the remaining ½ cup of shredded cheese.
Cook:
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until hot and bubbly and the hashbrowns are tender.
Serve:
Scoop into bowls or plates and serve with a fresh salad, roasted veggies, or buttery Texas garlic toast for a complete comfort meal.
Prep Time: 10 minutes | Cook Time: 4–6 hours | Total Time: 4–6 hours 10 minutes
Servings: 6–8