One snowy January morning, I woke up to the scent of hickory logs crackling in the fireplace and a house that needed something warm and filling to get us through the day. It had been one of those weeks—sleet on the windows, boots by the door, and my grown kids back home visiting with their little ones in tow. The kitchen had been a whirlwind of flour, cocoa, and cast iron pans for days. But that morning, I wanted something effortless. Something that could simmer on its own while we played board games or watched the wind swirl outside.
I remembered my grandmother’s hashbrown casserole—not a fancy affair, but one that filled the house with buttery, cheesy comfort. But that day, I wanted to add some smoky richness, so I reached for the kielbasa sitting in the fridge.
I chopped it up, tossed in the frozen hashbrowns, and thought, why not stir in a little garlic, too? The slow cooker did the rest. By late morning, the kitchen was humming with the smell of melted cheddar and sausage, and every time someone walked in, they said the same thing: “What are you making, and when can we eat it?”
Since then, this Cheesy Sausage and Hashbrown Bake has become a winter staple. It’s hearty, cozy, and effortless to make—everything I love in a slow-cooked meal. And best of all, it tastes like home.
Short Description
A hearty and comforting slow cooker casserole packed with smoky sausage, tender hashbrowns, creamy mushroom soup, and melted cheddar cheese. Perfect for brunch, potlucks, or cozy family dinners.
Key Ingredients
- 1 (14 oz) package Kielbasa or smoked sausage (such as Eckrich), cut into chunks
- 1 (32 oz) bag frozen hashbrowns
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 1 (10 oz) can cream of mushroom or cream of chicken soup
- ½ teaspoon minced garlic (or more to taste)
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ½ cup additional shredded cheddar cheese (for topping)
Tools Needed
- 6-quart slow cooker or crockpot
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Crockpot liner (optional, for easier cleanup)
Cooking Instructions
Step 1: Prep the Slow Cooker
Grease the inside of your crockpot with cooking spray or use a crockpot liner for easy cleanup. This will help prevent sticking and make cleanup a breeze.
Step 2: Layer the Main Ingredients
Add the chopped sausage, frozen hashbrowns, diced onion, and 2 cups of shredded cheddar cheese into the crockpot. Give everything a gentle mix with a spatula to distribute the ingredients evenly.
Step 3: Make the Creamy Mixture
In a large mixing bowl, whisk together the cream of mushroom (or chicken) soup, sour cream, milk, minced garlic, onion powder, salt, and pepper. Whisk until the mixture is smooth and creamy with no lumps.
Step 4: Pour and Stir
Pour the creamy mixture evenly over the hashbrown and sausage mixture. Use your spatula to gently fold everything together so the sauce coats all the ingredients.
Step 5: Add the Cheesy Topping
Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. This will melt into a delicious golden crust as it cooks.
Step 6: Slow Cook to Perfection
Cover with the lid and cook on LOW for 6 hours or HIGH for 3–4 hours, until the casserole is hot, bubbly, and the hashbrowns are tender when pierced with a fork.
Step 7: Serve It Up
Scoop generous portions into bowls or plates. It pairs beautifully with a fresh green salad, roasted vegetables, or warm garlic toast.
Why You’ll Love This Recipe
Comfort Food at Its Best: It’s creamy, cheesy, and satisfying.
Effortless Cooking: Minimal prep, the crockpot does most of the work.
Versatile: Great for breakfast, brunch, dinner, or potlucks.
Feeds a Crowd: Easily serves 6–8 people.
Freezer-Friendly: Leftovers store well and reheat beautifully.
Mistakes to Avoid & Solutions
Mistake 1: Watery Texture
Solution: Avoid adding extra liquid beyond what’s listed. Frozen hashbrowns release water as they cook—adding too much milk or sour cream can make it soupy. If this happens, remove the lid for the last 30 minutes to allow excess moisture to evaporate.
Mistake 2: Uneven Cooking
Solution: Stir gently halfway through if cooking on HIGH. This helps distribute the heat more evenly and prevents hot spots.
Mistake 3: Overcooking the Cheese
Solution: Add the final cheese topping in the last hour if you prefer a gooey top rather than a crusty one.
Mistake 4: Skipping the Liner or Grease
Solution: Always grease the crockpot or use a liner. The cheese can stick and burn along the edges if left ungreased.
Mistake 5: Undercooked Hashbrowns
Solution: Always use thawed or frozen shredded hashbrowns—not chunks or patties. These cook more evenly and quickly.
Serving and Pairing Suggestions
Serve it as a cozy main dish or a hearty side:
Main Course: Add a side of sautéed greens or a fresh cucumber-tomato salad.
Side Dish: Pair with scrambled eggs or pancakes for brunch.
Bread Pairings: Buttery garlic toast, cornbread muffins, or flaky biscuits.
Drink Pairings: Hot apple cider, black coffee, or a crisp glass of iced tea.
Serving Style: Ideal for buffet spreads, family-style dinners, or potluck gatherings.
Storage and Reheating Tips
To Store: Cool completely and transfer to an airtight container. Refrigerate for up to 4 days.
To Freeze: Portion into freezer-safe containers. Freeze for up to 2 months.
To Reheat: Microwave individual portions in 30-second intervals until hot. For a crispier top, reheat in the oven at 350°F for 15 minutes.
Pro Tip: Add a splash of milk before reheating to refresh the creaminess.
FAQs
1. Can I make this ahead of time?
Yes! Assemble the casserole the night before, store in the fridge, and start the slow cooker in the morning.
2. Can I use fresh potatoes instead of frozen hashbrowns?
You can, but you’ll need to shred them and rinse thoroughly to remove starch. Be sure to pat them dry before mixing to avoid excess moisture.
3. What if I don’t have cream of mushroom soup?
Cream of chicken works just as well, or use a homemade roux with sautéed mushrooms and chicken broth.
4. Is this dish spicy?
Not at all. But you can spice it up by using hot sausage or adding red pepper flakes.
5. Can I bake this instead of using a slow cooker?
Absolutely. Spread in a greased 9×13 baking dish and bake uncovered at 375°F for 45–50 minutes until bubbly and golden.
Tips & Tricks
Spray your measuring cups with cooking spray before measuring sour cream—it slides right out.
Use pre-diced frozen onions to save time on chopping.
For more depth of flavor, sear the sausage in a skillet before adding it to the crockpot.
Add fresh herbs like chives or parsley before serving for color and freshness.
Want a crunch? Sprinkle crushed buttery crackers or French fried onions on top for the last hour.
Recipe Variations
1. Tex-Mex Twist
Swap cheddar for pepper jack.
Add 1/2 cup salsa and 1 tsp cumin to the sauce.
Top with sliced jalapeños and a dollop of sour cream when serving.
2. Vegetarian Version
Skip the sausage and add sautéed mushrooms, zucchini, and bell peppers.
Use cream of celery soup.
Increase garlic to 1 teaspoon for flavor depth.
3. Breakfast Bake
Crack 6 eggs into the creamy mixture.
Use breakfast sausage instead of kielbasa.
Serve with orange juice and fruit salad for a full brunch spread.
4. Italian Style
Use mozzarella and provolone instead of cheddar.
Stir in 1 tsp Italian seasoning and ½ cup marinara sauce.
Serve with garlic bread and a side Caesar salad.
Final Thoughts
Cooking has always been my way of connecting—whether it’s with old family memories or new stories waiting to unfold around the dinner table. This Cheesy Sausage and Hashbrown Bake brings both together in the most delicious way. It’s a recipe that doesn’t ask for much, but gives you a whole lot in return—flavor, comfort, and enough leftovers to carry you through a busy week.
When I make it, it takes me back to that cozy winter day, the sound of laughter down the hallway, and the aroma of sausage and cheese warming the soul. If that’s not worth sharing, I don’t know what is. Give it a try, and maybe it’ll become part of your family’s story too.
Cheesy Sausage And Hashbrown
Print ThisIngredients
- 1 (14 oz) package Kielbasa or smoked sausage (such as Eckrich), cut into chunks
- 1 (32 oz) bag frozen hashbrowns
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 1 (10 oz) can cream of mushroom or cream of chicken soup
- ½ teaspoon minced garlic (or more to taste)
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ½ cup additional shredded cheddar cheese (for topping)
Instructions
Step 1: Prep the Slow Cooker
Lightly grease your crockpot or line it with a liner for easy cleanup and to prevent sticking.
Step 2: Add Main Ingredients
Combine sausage, frozen hashbrowns, diced onion, and 2 cups of cheddar cheese in the crockpot. Gently mix to spread everything evenly.
Step 3: Mix the Sauce
In a bowl, whisk together soup, sour cream, milk, garlic, onion powder, salt, and pepper until smooth and creamy.
Step 4: Combine Everything
Pour the sauce over the hashbrown mixture. Stir gently to coat all ingredients.
Step 5: Top with Cheese
Sprinkle the remaining ½ cup of cheese over the top for a rich, melty finish.
Step 6: Cook
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until hot, bubbly, and hashbrowns are fork-tender.
Step 7: Serve
Dish into bowls or plates. Serve with salad, roasted veggies, or garlic toast for a full meal.
