Happy New Year (about 18 days late)! During our 25 Days of Christmas series, we discovered that you all really liked our recipes. It's a good thing, because we have many more recipe ideas to share with you!

Several years ago, I decided to host a breakfast feast for my family. I was so excited about it! Well, when our family finally figured out what day/time worked best for everyone, our family meal was scheduled for 5:00pm. Ummm...that's not breakfast time! I was really committed to the breakfast idea, though, and didn't change plans at all. I proudly told everyone that we would enjoy our breakfast feast for supper!

Let me tell you. My family loved that meal! We had a sausage and egg casserole, hashbrown casserole, chicken bacon wraps, sausage gravy and biscuits (my sister's specialty), and homemade cinnamon rolls. It was so good! Within a few weeks, I made the same meal for family/friends in SC, and it was even better the second time!

I've now made this meal more times than I can count. I have experimented with the menu a bit over the years, but three of the menu items have never changed. I always serve the sausage and egg casserole, hashbrown casserole, and cinnamon rolls! They're the favorites!



Let's start with the hashbrown casserole. This casserole is perfect for breakfast, lunch, or dinner. I mean, if Cracker Barrel can serve it any time of day, so can you! This casserole is so tasty (and cheesy) and is also easy to make, especially if you have a slow cooker/crockpot. You probably will not have leftovers, but, if you do, this hashbrown casserole tastes just as good the second day!




Step 1: Gather all of the ingredients.



You'll need:

  • 1 package of frozen shredded hash browns (I prefer to use a 30oz bag, but that can be hard to find at the grocery store sometimes. A 25-32oz bag would work well for this recipe.)

  • 1 can (10.5oz) of cream of chicken soup

  • 2 cups of sour cream

  • 1/2 cup of chopped onions (I prefer smaller pieces of onion. I love the flavor of onions, but I do not like biting into an uncooked crunchy onion. Weird, I know. After 4 hours in the crockpot, I can promise that your onions will be cooked so well. They practically melt into the casserole. Of course, cut the onions according to your preference!)

  • 2 cups (8oz) of shredded cheddar cheese

  • 1/4 teaspoon of salt

  • 1/4 teaspoon of pepper


Step 2: Stir all ingredients together in a large bowl.

  • In a large bowl, mix shredded hashbrowns, cream of chicken soup, sour cream, onions, cheddar cheese, salt, and pepper until combined.

  • Note: You will want to make sure hashbrowns are thawed enough that they mix well with the other ingredients. Oftentimes, I can break the hashbrowns apart with a knife if they are frozen together.



Step 3: Pour mixed ingredients into slow cooker/crockpot.

  • Spray the bottom and sides of slow cooker/crockpot with cooking spray.

  • Pour the hashbrown casserole mixture into your slow cooker/crockpot.

  • Turn the slow cooker/crockpot on high and cook for at least 4 hours.