Crockpot Breakfast Casserole

Flip it!


* 1 can (10.5 oz) condensed cream of mushroom soup

* 1 cup milk

* 32 ounces hash browns (1 frozen bag, defrosted)

* 14 ounces smoked beef sausage diced

* 1 small yellow onion diced

* 1 1/2 cups grated cheddar cheese

* 1/2 teaspoon thyme

* 1/2 teaspoon parsley


In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.

In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.

Pour in cream of the mushroom mixture and stir.

Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.