Enjoy a hearty, comforting meal with this slow-cooker sausage casserole. This versatile dish, with its layers of flavor, will impress from breakfast to dinner.
My top tip: Cook the sausage and caramelized onions in advance. Then, assemble, set it, and forget it!
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Recipe Highlights
- Flavor: This hash brown potato casserole brings bold flavors, including savory sausage, sweet caramelized onions, tangy French Onion dip, and nutty Gruyere cheese.
- Method: A slow cooker adds ease and convenience, especially when entertaining.
- Ease: This casserole can be assembled beforehand, and some components can also be prepared early for added convenience.
- Serving: This casserole is ideal for breakfast, brunch, and dinner.
I love making mealtime easier, and this slow-cooker sausage casserole is the answer! You, too, will love its versatility. From family dinners to weekend brunch for guests, this dish is dressed to impress.
For breakfast, I love to pair this with berries and mint. For brunch, add this seven-layer salad to the spread. For dinner, I like serving this casserole with lemon pepper green beans and an arugula salad with blue cheese.
Ingredient Notes
- Hashbrown potatoes: This freezer staple is a hearty base for this casserole. I prefer shredded potatoes, but the diced variety can also be used.
- Sausage: I love using pork sausage with sage. However, any sausage, such as breakfast, turkey, or Italian (sweet or hot), can be used. Ham can also be substituted for the sausage.
- Onions: Sweet onions, such as Vidalia, work best for caramelizing.
- Gruyere cheese is my favorite for its nutty flavor. You can substitute Swiss or Monterey Jack.
- Heavy cream adds richness. Half-and-half can also be used.
- French onion dip adds another layer of bold flavor and extra creaminess. Store-bought works perfectly here.
See the recipe card for complete instructions and ingredient amounts.
How to Make Sausage Casserole
- Melt the butter in a nonstick skillet over medium-low heat and add the onions.
- Cook the onions, stirring occasionally, until they soften and turn translucent.
- Continue cooking and stirring the onions. They will begin to turn golden brown.
- Cook the onions until they are golden brown, 30-45 minutes. Let the onions cool.
- Cook and crumble the sausage. Transfer it to a plate lined with paper towels.
- Combine the eggs, heavy cream, french onion dip, and salt and pepper in a bowl and whisk until well blended.
- Combine the egg mixture with the hash brown potatoes in another mixing bowl. Stir in the scallions.
- Stir in the sausage, half of the caramelized onions, and half of the cheese.
- Transfer the mixture to a greased slow cooker. Top with the remaining caramelized onions and cheese.
- Cover and cook on low for three hours until the casserole bubbles around the edges and is golden brown on top. Garnish with chives and serve.
Expert Tips
- Brown the sausage before adding it to the casserole. This enhances the flavor and appearance and prevents the casserole from being too greasy.
- Cook the sausage and caramelize the onions in advance. Store them separately in the fridge for 2-3 days before assembling the casserole.
- This dish is ideal for gatherings and buffets. Since the components are all cooked, a slow cooker is perfect for heating and serving this casserole.
- Serve this casserole with a drizzle of maple syrup for a delightful, sweet, and savory vibe.
Recipe FAQs
This casserole can be prepared, refrigerated, and cooked the next day. Some components, like the sausage and caramelized onions, can be cooked beforehand. I often caramelize a double batch of onions to use the extra for other recipes like sour cream and onion dip or French Onion Soup casserole.
Leftovers can be stored in an airtight container in the fridge for up to five days and reheated in the microwave.
To freeze this casserole after cooking, cool it completely. Then transfer it to a freezer-safe container, wrap it tightly, and freeze for up to three months. Thaw overnight in the fridge before reheating.
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📖 Recipe Card
Slow Cooker Sausage Casserole
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EQUIPMENT
Ingredients
- 2 tablespoons unsalted butter
- 1 ½ large yellow onions (diced or sliced thin)
- 1 pinch Kosher salt
- 1 pound bulk pork sausage
- 4 large eggs
- 1 cup heavy cream
- 8 ounces prepared french onion dip
- ½ teaspoon Kosher salt
- ½ teaspoon pepper
- 30 ounces frozen hash browns (thawed)
- ½ cup chopped scallions
- 2 cups shredded Gruyere cheese (divided)
- chopped chives (for garnish)
Instructions
- Melt the butter in a large skillet over medium heat. Add the onions and cook until they soften and turn translucent, stirring frequently, about 10 minutes. Add a pinch of salt, reduce the heat to medium-low, and continue cooking until the onions turn golden brown, another 25-35 minutes. Be sure to stir the onions occasionally, adding one or two teaspoons of water if they start to dry out. Transfer the onions to a plate and set aside.1 ½ large yellow onions, 2 tablespoons unsalted butter, 1 pinch Kosher salt
- Add the pork sausage to the same pan and cook over medium heat until browned, breaking it apart as it cooks. Drain the sausage on a paper towel-lined plate and set aside.1 pound bulk pork sausage
- Add the eggs, heavy cream, French onion dip, salt, and pepper to a large bowl. Whisk together until well combined. Fold in the hash browns and the scallions. Stir in the sausage, 1 cup of cheese, and half the caramelized onions.4 large eggs, 1 cup heavy cream, 8 ounces prepared french onion dip, ½ teaspoon Kosher salt, ½ teaspoon pepper, 30 ounces frozen hash browns, ½ cup chopped scallions
- Pour the mixture into a greased slow cooker. Top with the remaining caramelized onions and the remaining 1 cup of cheese. Cover and cook on low for three hours until the mixture is bubbling and golden brown. Garnish with chives and serve.
Notes
- To prep ahead: Cook the onions and sausage in advance and store in the fridge for 2-3 days before assembling the casserole.
- To make ahead: Prepare and assemble the casserole in the slow cooker crock, then refrigerate until ready to cook.
- Leftovers can be stored in an airtight container in the fridge for up to five days and reheated in the microwave.
- To freeze this casserole after cooking, cool it completely. Then transfer it to a freezer-safe container, wrap it tightly, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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