Slow Cooker Cheesy Sausage and Hash Brown Casserole turns a few simple ingredients into a hands‑off, feed‑a‑crowd meal that tastes like diner‑style comfort food. Frozen hash browns, sliced or crumbled sausage, onion, cream soup, sour cream, and cheddar all cook together low and slow until the potatoes are tender and the whole mixture is creamy and cheesy.
You can assemble it in minutes, set the slow cooker, and come back to a casserole that’s bubbling, golden on top, and ready to scoop straight from the crock. It’s perfect for holidays, potlucks, weekend brunch, or any time you want a hearty, low‑effort sausage and potato bake.
Equipment
- 4–6 quart slow cooker or crockpot, greased or lined.
- Large mixing bowl for combining hash browns, sausage, and sauce.
- Skillet for browning sausage (if using raw breakfast sausage instead of fully cooked rope/kielbasa).
- Cutting board and knife for dicing onion and slicing sausage.
- Measuring cups and spoons for liquids, seasonings, and cheese.
Ingredients
- 1–1½ lb (450–680 g) sausage: smoked kielbasa/rope sausage sliced OR breakfast sausage cooked and crumbled.
- 1 bag (32 oz / 900 g) frozen shredded or diced hash browns (no need to thaw).
- 1 small onion, finely diced (about ½ cup).
- 2–2½ cups (about 200–250 g) shredded cheddar cheese, divided.
- 1 can (10.5 oz / ~300 g) cream of mushroom OR cream of chicken soup.
- ½–⅔ cup (120–160 g) sour cream.
- ½–1 cup (120–240 ml) milk or chicken broth, as needed for desired creaminess.
- 1 teaspoon garlic powder.
- ½ teaspoon onion powder (optional boost).
- 1 teaspoon seasoned salt or your favorite all‑purpose or Creole seasoning, or to taste.
- ½ teaspoon black pepper, or to taste.
- Optional: diced bell pepper or green onions for extra color and flavor.
Instructions And Steps
If using raw breakfast sausage, start by browning it in a skillet over medium‑high heat, breaking it into crumbles as it cooks. Once fully cooked with no pink remaining, drain off excess grease and set the sausage aside to cool slightly. If using smoked sausage or kielbasa, slice it into bite‑size rounds or half‑moons; you can brown it briefly in a skillet for extra flavor or use it as‑is.
In a large mixing bowl, combine the frozen hash browns, diced onion, sausage pieces, and about 1½–2 cups of the shredded cheddar cheese, reserving the rest for topping. If you’re adding extras like diced bell pepper or green onions, stir them in at this stage so they’re evenly distributed through the casserole.
In a separate bowl or large measuring jug, whisk together the cream soup, sour cream, garlic powder, onion powder if using, seasoned salt, black pepper, and enough milk or broth to make a thick but pourable sauce. The mixture should be creamy and easy to stir, not paste‑thick, since the potatoes will absorb some liquid as they cook.
Pour the sauce over the hash brown, sausage, and cheese mixture and stir until everything is evenly coated and there are no big pockets of dry potatoes. This step is important for ensuring the hash browns cook evenly and the casserole turns out creamy instead of having dry bits.
Grease the slow cooker insert well with cooking spray or a thin layer of butter, then transfer the cheesy hash brown and sausage mixture to the crockpot. Spread it into an even layer, pressing down lightly with a spoon so it fills the corners and cooks uniformly.
Sprinkle the remaining cheese evenly over the top of the mixture; this will melt into a gooey, golden layer as the casserole cooks. If you like an extra‑cheesy finish, reserve a small handful to sprinkle on during the last 15–20 minutes of cooking.
Cover the slow cooker with the lid and cook on low for about 6–8 hours or on high for 3–4 hours, depending on your slow cooker and how hot it runs. The casserole is done when the hash browns and onions are tender all the way through and the edges are bubbling and lightly browned.
If your slow cooker tends to have hot spots, you can rotate the insert halfway through the cooking time or gently stir once in the middle to prevent the edges from over‑browning while the center finishes cooking. Avoid stirring frequently, as this can break up the hash browns too much and turn the texture mushy.
In the last 15–30 minutes of cook time, if you saved a bit of cheese, sprinkle it over the top, re‑cover, and let it melt completely into a glossy, cheesy topping. Once finished, switch the crockpot to warm and let the casserole rest for 10–15 minutes to firm up slightly before scooping.
Serve the Slow Cooker Cheesy Sausage and Hash Brown Casserole hot, straight from the slow cooker, scooping generous portions that include plenty of sausage, potatoes, and cheese in each serving. Garnish with sliced green onions or extra black pepper if you like; it pairs well with eggs for breakfast or a simple green salad for dinner.
Tips And Tricks
Keep the hash browns frozen when you mix the casserole; starting from frozen helps them hold their texture better over the long, slow cook and prevents them from turning gluey. If you use fresh diced potatoes instead of frozen, you may need to increase the cook time slightly to ensure they become fully tender.
Sausage type changes the character of the dish. Smoked kielbasa or rope sausage gives a meaty, slightly smoky bite in every slice, while breakfast sausage crumbles make the casserole taste more like classic breakfast fare. Choose a mild or spicy version based on your preference; spicy sausage will add heat without needing extra seasoning.
Cream of mushroom gives an earthier, more savory flavor, while cream of chicken yields a slightly lighter, more neutral base; both work well, so use what fits the rest of your menu. Sour cream adds tang and creaminess and helps mimic the texture of a baked cheesy hash brown casserole pulled from the oven.
Season conservatively at first because sausage, soup, and cheese all contain salt. You can always taste toward the end and add a small pinch of salt or extra seasoning blend if needed, but it’s hard to rescue an overly salty crockpot dish.
If the casserole looks a little too thick or dry near the end of cooking, you can gently stir in a small splash of warm milk, cream, or broth to loosen the texture before serving. On the other hand, if it seems soupy, letting it cook uncovered for the last 20–30 minutes can help excess moisture evaporate and the sauce thicken.
This casserole reheats very well and is great for meal prep. Store leftovers in the refrigerator and reheat in the microwave or oven; adding a tiny splash of milk and an extra sprinkle of cheese on top before reheating keeps it moist and flavorful.
Variations
Turn it into a full breakfast casserole with eggs by whisking a dozen eggs with a bit of milk, salt, and pepper and pouring the mixture over layered hash browns, sausage, and cheese before cooking. The eggs will set into a firm, sliceable breakfast bake with the same cheesy sausage and potato goodness.
Change up the cheese by using a blend of cheddar and Monterey Jack, Colby Jack, or even pepper jack for a little kick. Smoked cheeses can enhance the flavor of smoked sausage and give the casserole a deeper, more BBQ‑like note.
Add vegetables like bell peppers, spinach, or broccoli florets to increase color and nutrition without much extra work. Stir them in with the hash browns and sausage so they cook through and meld into the casserole; just avoid very watery veggies unless you reduce liquids slightly.
For a slightly lighter spin, use turkey sausage, reduced‑fat cheese, and a little extra broth in place of part of the sour cream and cream soup, then serve smaller portions alongside fruit or a salad. You still get the cozy hash brown and sausage flavors with a bit less richness.
If you love crunch, top individual servings with crushed crackers, cornflakes, or fried onions right before eating rather than adding them to the crockpot, so they don’t get soggy. This gives you the best of both worlds: a creamy, cheesy interior with a crisp, savory topping on each plate.
