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
