Slow-Cooker Hashbrown Casserole
Photo: Gooseberry Patch
The best part about this easy and delicious Hashbrown Casserole is that the slow cooker does all the work. Add the ingredients to the pot and forget it! In the morning you will have a perfectly cooked breakfast or brunch waiting for you.
Yield: Serves 8
Recipe from
Ingredients
- 1 32-oz. pkg. frozen shredded hashbrowns
- 1 pound ground pork sausage, browned and drained
- 1 onion, diced
- 1 green pepper, diced
- 1 1/2 cup shredded Cheddar cheese
- 1 dozen eggs, beaten
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
Preparation
- 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, salt and pepper together in a large bowl; pour over top.
- Cover and cook on low setting for 10 hours.
Slow-Cooker Hashbrown Casserole Recipe at a Glance
- COURSE: Casseroles, Main Dishes
- CONVENIENCE: Meals Made Easy
- MAIN INGREDIENT: Sausage, Vegetables
- COOKING METHOD: Slow Cook
- PUBLICATION: Gooseberry Patch
More Recipes for Casseroles
-
Slow-Cooker Enchilada Casserole
All You -
Joan's Chicken Stuffing Casserole
Gooseberry Patch
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy