When I told my husband I was making hash brown casserole, he wasn't very excited because he doesn't like hash browns. When I told my son I was making it, he wasn't thrilled because he doesn't like sausage. I told them they would both wind up liking it and they did. All my other guests also enjoyed it. The only change I made was that I used Eggbeaters so I would not have to crack a dozen eggs. My problem was that I had made it a bit too early for my event the next day. I put it in the crock pot around 10 pm and it should have been put into the crock pot around 11:30 or later. It takes 10 hours. My guests were not arriving until 11 am the next day. I will tell you that if you try to cook it longer than 10 hours it will get a bit too brown. I kept it on warm after the initial 10 hours on low and it still got overcooked. Next time, if I get too tired to stay up, I'll put on my alarm and get up around midnight to make this casserole. That is how good it was. I found this recipe on www.myrecipes.com and it said that it came from Gooseberry Patch July 2011.
Slow-Cooker Hash Brown Casserole
1 32-ounce pkg frozen shredded hash browns
1 pound ground pork sausage browned and drained
1 onion, diced
1 green pepper, diced
1 1/2 cup shredded Cheddar cheese
1 dozen eggs, beaten
1 cup milk
1 teaspoon salt
1 teaspoon pepper
Place 1/3 each of hash browns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese.
Beat eggs, milk, salt and pepper together in a large bowl, pour over top.
Cover and cook on low for 10 hours.
The Creative Cook