Today’s Best Recipe is Slow-Cooker Hashbrown Casserole.
This cheesy and delicious potluck classic is delicious hashbrowns with an upgrade offering of sausage!
Sometimes I’ll substitute bacon or ham in place of the sausage.
If you aren’t a fan of meats, you can just skip it!
This hearty recipe works best in a large oval slow-cooker.
A slow cooker is a great appliance for cooking for a crowd or lazy day cooking.
This hashbrowns casserole is an easy, delicious entree or side.
I love this recipe because I can start it before we go to bed and wake up to hash browns casserole, or for Brinner, start it in the morning and have it for dinner.
We like them with scrambled eggs.
We also like them with chicken or steak.
It’s easy to make–the hardest part is chopping the onion.
I add 2 Tablespoons of flour to help the dish stay together.
You probably aren’t going to have leftovers (it’s really good), but should you have some left, store them in an airtight container in the refrigerator and reheat in the microwave.
This dish reminds me a lot of the cheese hashbrowns at Cracker Barrel.
Slow-Cooker Hashbrown Casserole
32 ounces frozen shredded hashbrowns
1 pound ground pork sausage, browned and drained
1 onion, diced
1 green pepper, diced
1.5 cups shredded cheddar cheese
1 dozen eggs, beaten
1 cup milk
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons Flour
How to Make Slow-Cooker Hashbrown Casserole
Place 1/3 each of hashbrowns, sausage, onion, green pepper, and cheese in a lightly greased slow cooker.
Repeat layering 2 more times, ending with cheese.
Beat eggs, milk, flour, salt, and pepper together in a large bowl; pour over top.
Cover and cook on low setting for 10 hours.
Optional- Once finished cooking, place under broiler for 5 minutes.
You can garnish with freshly chopped parsley if you want.