Easy Sausage and Hashbrown Casserole

Grease your slow cooker with cooking spray or use a crockpot liner for easy cleanup.
Add the sausage chunks, hashbrowns, diced onion, and cheddar cheese to the slow cooker.
Make the Sauce:

In a separate bowl, combine the cream of mushroom or chicken soup, milk, and sour cream. Stir until smooth.
Add salt, pepper, minced garlic, and onion powder to taste. Mix well.
Combine and Cook:

Pour the soup mixture over the sausage and hashbrowns in the slow cooker.
Sprinkle an additional ½ cup of shredded cheddar cheese on top.
Slow Cook:

Cook on low for 6 hours or on high for 3-4 hours until the hashbrowns are tender and the casserole is bubbly and golden.
Serving and Storage Tips