Slow Cooker Sausage Bake

This slow cooker sausage and hashbrown bake transforms simple ingredients into a comforting casserole that's perfect for busy weeknights or weekend gatherings. The combination of savory sausage, crispy hashbrowns, and creamy cheese sauce creates a satisfying meal that practically cooks itself.

I discovered this recipe during a particularly hectic holiday season when I needed to feed extended family without spending hours in the kitchen. It was such a hit that it became our go-to meal for busy sports nights and lazy weekends alike.

Ingredients

• Kielbasa or smoked sausage: Cut into chunky pieces for hearty bites. Ekrich brand works wonderfully for its balanced flavor and affordable price point.
• Frozen hashbrowns: The 32oz bag is perfect. No need to thaw them first – the slow cooking process handles that beautifully.
• Diced onion: Adds aromatic flavor that permeates the whole dish. Choose a yellow or white onion for best results.
• Shredded cheddar cheese: Use medium or sharp depending on your preference. Freshly shredded melts better than pre-packaged.
• Sour cream: Creates richness and tanginess in the sauce.
• Milk: Helps create the perfect creamy consistency.
• Cream of mushroom or chicken soup: The secret to an effortless sauce with depth. Either variety works well.
• Seasonings: Salt, pepper, minced garlic, and onion powder enhance the flavors tremendously.

Step-by-Step Instructions

Prepare The Slow Cooker:

Line your slow cooker with a crockpot liner if desired for easy cleanup, or simply grease the insert well. This step saves tremendous cleanup time later.

Layer The Base Ingredients:

Add the chunked sausage, frozen hashbrowns, diced onion, and 2 cups of shredded cheddar cheese to your prepared slow cooker. Distribute everything evenly to ensure consistent cooking and flavor in every serving.

Create The Creamy Sauce:

In a separate bowl, combine the cream of mushroom or chicken soup, milk, and sour cream. Whisk until smooth. Season with salt, pepper, minced garlic, and onion powder to taste. This sauce will become gloriously rich and flavorful as it cooks.

Assemble And Cook:

Pour the creamy sauce mixture over the sausage and hashbrown layers, ensuring everything gets coated. Sprinkle the remaining 1/2 cup of cheese across the top. Cover and cook on low for 6 hours or on high for 3-4 hours. The extended cooking time allows all the flavors to meld perfectly.

Pin it

The kielbasa is truly the star ingredient for me. After experimenting with different sausage varieties, I found that the slightly smoky, garlicky notes of traditional kielbasa complement the creamy potatoes perfectly. My grandmother used to make a similar dish for Sunday suppers, though hers was baked in the oven. This slow cooker version brings back those comforting memories with even less effort.

Make Ahead Options

This dish is ideal for meal prep. You can assemble everything the night before, store the slow cooker insert in the refrigerator, and simply start cooking in the morning. If preparing ahead, keep the hashbrowns frozen until ready to cook to prevent them from becoming soggy.

Pin it

Simple Variations

The basic recipe is incredibly adaptable. Try using breakfast sausage for a morning casserole feel, or spice things up with pepper jack cheese instead of cheddar. Vegetarians can swap the meat for plant-based sausage and use cream of celery soup. For a heartier version, add a cup of frozen corn or peas during the last hour of cooking.

Serving Suggestions

While this dish stands perfectly on its own, pairing it with a crisp green salad creates a balanced meal. The contrast of the cool, crunchy greens against the warm, creamy casserole is delightful. For heartier appetites, add some Texas garlic toast to soak up the creamy sauce. For brunch, serve with fresh fruit and mimosas for an impressive spread.

Storage Tips

Leftovers will keep in the refrigerator for up to 3 days in an airtight container. The flavors actually develop further overnight, making the next day servings sometimes even better than the first. For longer storage, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the microwave or oven until piping hot.

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes! You can try using other smoked sausages, chicken sausage, or even plant-based sausage for a meatless option.

→ Can I substitute the cream soup?

Definitely! You can use cream of chicken, cream of celery, or make your own homemade creamy base.

→ Can I prepare this ahead of time?

Yes, you can assemble the ingredients the night before, refrigerate it, and start cooking in your slow cooker the next day.

→ What side dishes pair well with this?

Salads, roasted vegetables, and Texas garlic toast complement the dish perfectly.

→ Can I make this dish in the oven instead?

Yes, bake the mixture in a greased casserole dish covered with aluminum foil at 350°F for about 45 minutes, then uncover and bake for an additional 10-15 minutes.