Slow Cooker Sausage Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 package Kielbasa or smoked sausage, cut into chunks
02 -
32 oz bag frozen hashbrowns
03 -
1 small onion, diced
04 -
2 cups shredded cheddar cheese
05 -
1/2 cup sour cream
06 -
1/2 cup milk
07 -
10 oz can cream of mushroom or chicken soup
→ Seasonings
08 -
Salt, to taste
09 -
Pepper, to taste
10 -
1 clove minced garlic or 1/2 tsp garlic powder
11 -
1/2 tsp onion powder
→ Optional Toppings
12 -
1/2 cup shredded cheddar cheese (for topping)
# Instructions:
01 -
Grease the slow cooker or use a liner for easy cleanup.
02 -
Add sausage chunks, frozen hashbrowns, diced onion, and 2 cups of shredded cheddar cheese into the slow cooker.
03 -
In a separate bowl, mix together the cream of mushroom or chicken soup, milk, sour cream, salt, pepper, minced garlic, and onion powder until smooth.
04 -
Pour the wet mixture over the sausage and hashbrown mix in the slow cooker, ensuring it is evenly distributed.
05 -
Sprinkle an additional 1/2 cup of shredded cheddar cheese on top.
06 -
Cook on low for 6 hours, or on high for 3-4 hours, until heated through and cheese is melted.
07 -
Serve with a side salad, roasted vegetables, or Texas garlic toast for a complete meal.
# Notes:
01 -
For easier cleaning, use slow cooker liners.
02 -
You can substitute cream of chicken soup for cream of mushroom if preferred.