Crockpot Hashbrown Casserole
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Crockpot Hashbrown Casserole
- Prep Time: 5
- Cook Time: 240
- Total Time: 240
Ingredients
Scale
- 1 lb (one tube) Jimmy Dean hot pork sausage
- 20 oz (1 package) frozen hashbrowns
- 12 fl oz (1 can) evaporated milk
- 2 x 10 1/2 oz cans cream of mushroom soup
- 6 oz (1 can) french fried onions
- 2 cups (1 package) shredded cheddar cheese
- 5 cloves of garlic, diced
- 1 small onion, diced
- 1 teaspoon of Franks red hot sauce
- 1 cup of rippled potato chips
Instructions
- In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.
Nutrition
- Serving Size: 10
- Calories: 427
- Sugar: 5
- Sodium: 679
- Fat: 32
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 19
- Protein: 17
- Cholesterol: 67
I’ve been looking for a breakfast casserole I can make in the crockpot but haven’t come across anything until I stumbled upon this. This looks tasty and has the benefit of being made in the crockpot (set it and forget it, my favorite cooking). My friends will like this because it has some kick to it and the potato chips are an unusual touch that sounds like it will work.