Ingredients
- 1 pound ground sausage
- 1 (30-ounce) bag frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup chopped onion
- 1/4 cup melted butter
- Salt and pepper to taste
Directions
In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain any excess grease.
In a large bowl, combine the frozen hashbrowns, cooked sausage, 1 1/2 cups of cheddar cheese, mozzarella cheese, cream of chicken soup, sour cream, chopped onion, melted butter, salt, and pepper. Mix well to combine.
Grease the inside of a slow cooker with cooking spray or a little oil to prevent sticking.
Transfer the hashbrown mixture into the slow cooker, spreading it evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the mixture.
Cover and cook on low for 4-5 hours, or until the hashbrowns are tender and the cheese is bubbly and golden brown.
Once done, uncover and let the casserole cool slightly before serving.
Variations & Tips
For a spicier version, consider adding diced jalapeños or a dash of hot sauce to the mixture.
You can also substitute the sausage with turkey sausage or even vegetarian sausage for a lighter or meatless option. For a different flavor profile, try using pepper jack cheese instead of mozzarella. If you prefer a crispier topping, transfer the casserole to an oven-safe dish and broil for a few minutes until the cheese is golden and crispy.
