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Slow Cooker Hash Brown Casserole is a perfect celebratory morning breakfast! You prep everything the night before, pop it in the slow cooker overnight, and wake up to delicious hash brown goodness in the morning!
Slow Cooker Hash Brown Casserole Ingredients
This recipe is pretty simple and I love that I usually have most of the ingredients in my fridge already. Usually all I have to do is pick up some kielbasa sausage from the store!
- can cream of mushroom soup
- sour cream
- pepper
- bag of frozen hash browns
- kielbasa sausage
- white onion, diced
- red bell pepper, diced (optional)
- cheddar cheese, shredded
How to Make Slow Cooker Hashbrown Casserole
Making this slow cooker hash brown casserole is super simple and only requires about 10 minutes of prep time. This is a great breakfast if you want some thing nice but won’t have time to prepare it in the morning. I like to make this in the evening and let it cook all night so that when I wake up in the morning, I have breakfast all ready to go.
OK, let me walk you through the steps of how to make this.
First, you’ll start by combining the cream of mushroom soup, sour cream, and pepper in a medium-sized bowl.
Next, prepare your slow cooker. You can do this by spraying your slow cooker with nonstick spray, or you can use a slow cooker liner as well. Just whatever you prefer and whatever is easiest for you. Find all of my favorite slow cooker equipment here!
After your slow cooker is prepared, add in the frozen hashbrowns, sausage, onions, peppers, cheese, and the cream of mushroom soup mixture. Give that a good stir and cook on low for seven hours.
After seven hours, scoop the casserole into balls or plates, and top with more cheese, if you like, and enjoy!
Breakfast Casseroles
Are you team savory or sweet breakfast? I honestly can’t choose!
Grits Breakfast Sausage Casserole
Blueberry Cream Cheese French Toast Casserole
Slow Cooker Hash Brown Casserole
4-5
servings10
minutes7
HoursSlow Cooker Hash Brown Casserole is a perfect celebratory breakfast. Prep everything the night before, slow cook it, and breakfast is ready in the morning.
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Ingredients
10 oz can cream of mushroom soup
1/2 cup sour cream
1/2 tsp pepper
30 oz bag frozen hash browns
14 oz kielbasa sausage, sliced into half moons
1 white onion, diced
1 red bell pepper, diced (optional)
2 cups cheddar cheese, shredded
Directions
- To a medium-sized bowl add the cream of mushroom soup, sour cream, and pepper and whisk to combine.
- Spray a large slow cooker with non-stick spray. Add the hash browns, sausage, onion, bell pepper, cheese, and the cream of mushroom soup mixture. Stir until incorporated. Cook on LOW for 7 hours. Enjoy!
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