We refer to this as our ‘Everlasting Dining Star’ because it consistently shines as the centerpiece of our dining experience

In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain any excess grease.

In a large bowl, combine the frozen hashbrowns, cooked sausage, 1 1/2 cups of cheddar cheese, mozzarella cheese, cream of chicken soup, sour cream, chopped onion, melted butter, salt, and pepper. Mix well to combine.

Grease the inside of a slow cooker with cooking spray or a little oil to prevent sticking.

Transfer the hashbrown mixture into the slow cooker, spreading it evenly.

Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the mixture.

Cover and cook on low for 4-5 hours, or until the hashbrowns are tender and the cheese is bubbly and golden brown.

Once done, uncover and let the casserole cool slightly before serving.

Variations & Tips

For a spicier version, consider adding diced jalapeños or a dash of hot sauce to the mixture.

You can also substitute the sausage with turkey sausage or even vegetarian sausage for a lighter or meatless option. For a different flavor profile, try using pepper jack cheese instead of mozzarella. If you prefer a crispier topping, transfer the casserole to an oven-safe dish and broil for a few minutes until the cheese is golden and crispy.