Smoked Sausage Hashbrown Casserole ✨️
Ingredients:
- 1 bag of frozen hashbrowns (about 26 oz) – ideally, get the ones with peppers and onions for extra flavor.
- 2 small cans or 1 large can of cream of chicken soup (10.5 oz per small can) – this adds creaminess to the dish.
- 1 package of smoked sausage (12-14 oz) – I suggest slicing into thin rounds or half-moons.
- 1 bag of shredded cheese (8 oz or 2 cups) – cheddar, Colby Jack, or a blend like Mexican cheese works well.
- Seasoning: salt, pepper, garlic powder, paprika (to taste).
- Optional toppings: chopped fresh parsley, sliced green onions, or a sprinkle of crispy fried onions for crunch.
Instructions:
1. Prepare the Crockpot
- Before you start, spray your crockpot with a non-stick spray or use a crockpot liner to avoid sticking. This makes cleanup a breeze later on.
- If you like a crispier texture, you could also lightly brown the hashbrowns in a skillet before adding them to the crockpot. This step is optional but adds a great depth of flavor.
2. Layer in the Hashbrowns
- Open your frozen hashbrowns (with peppers and onions) and pour the entire bag into the bottom of the crockpot. Spread them out in an even layer.
- If you’re using plain hashbrowns (without peppers and onions), consider adding some diced onions and bell peppers to give the dish more flavor and texture. About ½ cup of each should work well.
3. Add the Smoked Sausage
- Slice the smoked sausage into rounds or half-moon slices, whichever you prefer.
- Place the sausage slices on top of the hashbrowns. This will give you a hearty layer of protein.
- For more flavor, you could brown the sausage slices in a pan before adding them to the crockpot. Just cook them over medium heat for a few minutes on each side until they get a slight crisp. This step is optional but enhances the dish.
4. Mix in the Cream of Chicken Soup
- Open the cans of cream of chicken soup and scoop them on top of the hashbrowns and sausage.
- Add seasoning to taste. Start with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika. Adjust according to your taste preference. You could even add a little onion powder or cayenne pepper for extra flavor.
- Gently stir the mixture in the crockpot to combine everything evenly. Make sure the soup coats the hashbrowns and sausage well.
5. Add Most of the Cheese
- Grab your bag of shredded cheese and sprinkle ¾ of the bag into the crockpot. Stir again to make sure the cheese is distributed throughout the mixture.
- Cheese adds richness and binds the casserole together, so be generous if you like it extra cheesy!
6. Cook the Casserole
- Cover the crockpot with the lid and set it to high for 2 to 3 hours or low for 4 to 5 hours, depending on your schedule. You’ll know it’s done when the hashbrowns are tender and everything is bubbling away nicely.
- Avoid opening the crockpot during cooking to retain heat and moisture.
7. Add the Final Cheese Topping
- About 15-20 minutes before serving, sprinkle the remaining shredded cheese over the top of the casserole. Put the lid back on to allow the cheese to melt fully and become nice and gooey.
- If you want a crispy cheese layer, you can transfer the casserole to an oven-safe dish, sprinkle the cheese on top, and broil it for 2-3 minutes until golden brown. Watch it closely so it doesn’t burn.
8. Optional Garnishes & Serving Suggestions
- Once the cheese has melted and the casserole is hot and bubbly, it’s ready to serve!
- For extra flavor and color, garnish with chopped fresh parsley, sliced green onions, or a sprinkle of crispy fried onions.
- This casserole pairs wonderfully with a side salad, roasted vegetables, or even a slice of garlic bread for a complete meal.
9. Storage & Reheating Tips
- This casserole stores well in the fridge for up to 3 days. If you have leftovers, simply reheat portions in the microwave or oven.
- To freeze, allow the casserole to cool completely, then portion it into airtight containers. Reheat in the oven at 350°F until hot.
Additional Ideas & Variations:
- Meat Substitute: Try this recipe with chicken sausage or turkey sausage for a leaner option. You could even use ham or bacon for different flavor profiles.
- Extra Veggies: Feel free to add other vegetables like broccoli, mushrooms, or even spinach. Just layer them in with the hashbrowns.
- Cheese Swap: Experiment with different types of cheese like Pepper Jack for a spicy kick, or Swiss for a more mild flavor.
- Add a Crunchy Topping: Crush up some potato chips or Ritz crackers mixed with melted butter and sprinkle them on top before broiling for an extra crunchy finish.
This Smoked Sausage Hashbrown Casserole is a perfect comfort meal for the fall and winter months. It’s hearty, cheesy, and so easy to throw together, especially for busy weeknights or family gatherings. 🧀🥔