Ingredients
Equipment
Method
Brown the meat and prep the filling
- Brown the ground beef or smoked sausage in a cast iron skillet over medium-high heat, then drain excess fat until mostly free of grease.
- Whisk together the cream of chicken soup, cream of mushroom soup, sour cream, beef or chicken broth, ranch seasoning mix, garlic powder, smoked paprika, and black pepper in a large bowl until smooth.
- Stir in the thawed frozen diced hashbrowns, browned meat, and half the crumbled bacon until the mixture is evenly combined with no dry potato pockets.
Slow cook
- Pour the mixture into the greased slow cooker and spread evenly so the hashbrowns cook through.
- Cook on low for 6–7 hours (or on high for 3–4 hours) until the hashbrowns are cooked through and the casserole is bubbling at the edges.
- Sprinkle the shredded sharp cheddar cheese and the remaining bacon over the top, then cover the slow cooker for 10–15 minutes on high until the cheese is melted and slightly set.
Serve
- Serve hot, topped with sliced green onions and extra sour cream for a bright, creamy finish.
Notes
Pro tip: drain the browned meat well so the casserole stays thick and scoopable instead of greasy. Store leftovers covered in the refrigerator up to 3 days; reheat in the microwave or in a covered pot until hot throughout. This recipe does not freeze well due to the creamy soups and potatoes. For a lighter option, use reduced-fat cream soups and reduced-fat cheddar (flavor will be slightly milder, but texture stays close).