Crock Pot Smoked Sausage and Hashbrown Casserole

Crock pot smoked sausage and hashbrown casserole is a simple cheesy sausage and potato recipe that is a great weeknight meal in my beloved casserole crock pot.

Servings 6 servings
Author Leah @ Beyer Beware


  • 32 ounces shredded hashbrowns, partially thawed 1, 2 lb bag
  • 14 ounce package of smoked sausage
  • 1 onion
  • 1 cup sour cream
  • 1, 18 ounce can Progresso cream of mushroom soup
  • 3 cups shredded Colby-Jack Cheese
  • 1/4 cup butter
  • 2 teaspoons salt
  • 1 teaspoon pepper


  1. Pour the shredded hashbrowns into a large bowl. Break apart so there are no clumps.

  2. Dice the onion and add to hashbrowns.

  3. Cut the two smoked sausage links in half lengthwise and then slice each half into 1/2 inch half moons. Add to the hashbrowns.

  4. Melt the butter completely and pour over the hasbrowns.

  5. Add 2 of the three cups of shredded cheese, sour cream, cream of mushroom soup, and the salt and pepper to the hashbrowns. Stir to combine completely.

  6. Pour the mixture into a greased casserole crock pot. Top with the remaining cup of shredded cheese.

  7. Cook on high for 2-3 hours or on low for 4 hours.