1# Hashbrowns, frozen
1 1/2c Sour cream
2 cans Cream of chicken soup
2 bags (2c each) of shredded cojack cheese
1 small, minced White onion
1# Italian bulk sausage
1# ground beef
Lawrey's salt
Pepper
- Cook the Italian sausage then drain.
- In the same pan cook the hamburger and onion, making sure to season with Lawrey's, pepper, and I added garlic powder. Drain.
- Mix all ingredients except 1c of cheese together in a big bowl.
- Check seasonings!
- Transfer to a VERY WELL greased 9x13 pan.
- Preheat oven to 350F.
- Put hashbrown mix in 9x13pan, top with remaining cheese.
- Cook for 1hr.
I decided to cook this in a Crockpot so, my mommy told me to cook it on high for 1 hour, then on low for 3-4hrs. If you do a double batch like my mom usually does (but she doesn't use the meat) she cooks it for 1 hour on high then 6hrs on low. However after making it, it really doesn't take that long to cook and Brad thinks it'd be better cooked in the oven. He did like it but the hashbrowns were a little too "mushy" but it had good flavor. So that's a plus. Also, you can add any meat you like! Ham or bacon would be really good in this too! We also served this with greenbeans on the side cause I demanded it even tho Brad said we didn't need them. :D
Hope you like it!
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