Description

This hearty Crockpot Sausage Breakfast Casserole combines tender hash browns, savory smoked sausage, and creamy mushroom soup into a delicious, easy-to-make overnight or weekend breakfast. Perfectly seasoned with thyme and parsley, and topped with melted cheddar cheese, this slow cooker recipe simplifies morning prep while delivering comfort and flavor that serves six people.

Ingredients

Scale

Base Ingredients

1 (10.5 ounces) can condensed cream of mushroom soup
1 cup milk
32 ounces hash browns (1 frozen bag, defrosted)
14 ounces smoked sausage, diced
1 small yellow onion, diced

Seasonings and Cheese

1 1/2 cups grated cheddar cheese (divided)
1/2 teaspoon thyme
1/2 teaspoon parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cream Sauce: In a saucepan, combine the condensed cream of mushroom soup and milk. Simmer gently over low to medium heat for 2-3 minutes, stirring occasionally until well blended and warmed through. This will be the creamy base for the casserole.
Layer Ingredients in Slow Cooker: Place the defrosted hash browns in the bottom of the slow cooker. Add the diced smoked sausage and diced yellow onion evenly over the potatoes. Sprinkle 1 cup of the grated cheddar cheese on top of these layers for a melty, flavorful middle layer.
Add Cream Mixture: Pour the warmed mushroom soup and milk mixture over the layered ingredients in the slow cooker. Stir gently to combine and ensure ingredients are evenly distributed, which helps the flavors meld during cooking.
Top with Cheese and Herbs: Sprinkle the remaining 1/2 cup of grated cheddar cheese over the top along with the thyme and parsley. Cover the slow cooker with its lid to keep moisture and heat in during cooking.
Cook Until Tender: Set the slow cooker to high and cook for about 3 hours, or until the potatoes are soft and the casserole is heated through. This slow cooking creates a creamy, tender texture. Serve hot and enjoy your comforting breakfast casserole.

Notes

For best results, defrost hash browns before layering to ensure even cooking.
You can substitute cream of mushroom soup with cream of chicken soup if preferred.
Adding bell peppers or mushrooms can add additional flavor and vegetable content.
To make this casserole vegetarian, replace sausage with plant-based sausage alternatives and ensure soup base is vegetarian.
Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.