Some days you just know it’s going to be a great day. And when It’s-A-Good-Morning Casserole is in the slow cooker, that’s definitely where the day is headed! Shredded hash browns are slowly simmered in an easy, deliciously creamy, cheddar-cheesy homemade (is that enough description?!) mushroom sauce (no canned sauce here!) for mere wake-up perfection. You know it’s going to be good when It’s-A-Good-Morning Casserole is waiting for you! Good morning to you!
Ingredients
- 6 tablespoons unsalted butter
- 1 cup yellow onion, finely diced
- 1/2 cup cremini mushrooms, finely diced
- 3 cloves garlic, finely minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chicken bouillon powder
- 2 teaspoons dried parsley
- 1/4 teaspoon dried thyme
- fine sea salt, to taste
- freshly cracked black pepper, to taste
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups chicken broth
- 1 1/2 teaspoons Dijon mustard
- 1 cup sour cream
- 2 (20-ounce) packages refrigerated hash browns, shredded
- 3 cups sharp cheddar cheese, freshly shredded
- 7 slices bacon, cooked and chopped, for garnish
- fresh chives, to taste, chopped, for garnish
Directions
Step 1 -Coat a large slow cooker with nonstick cooking spray.
Step 2 -In a large, deep skillet over medium heat, melt the butter.
Step 3 -Add the onions and the mushrooms to the melted butter and sauté, stirring frequently, until they are tender, about 5-7 minutes. If needed, reduce the heat to prevent burning.
Step 4 -Add the minced garlic, the garlic powder, the onion powder, chicken bouillon powder, the parsley, the thyme, the salt, and the black pepper to the onion-mushroom mixture and cook, stirring constantly, until it is fragrant, about 1 minute.
Step 5 -Sprinkle the flour over the onion mixture and cook, while whisking, until a thick dough forms and the raw flour taste is gone, about 1 minute.
Step 6 -Gradually add the milk to the sauce, while whisking, and cook until it has thickened.
Step 7 -Reduce the heat to medium-low. Gradually add the chicken broth to the sauce, while whisking, and cook until it has thickened.
Step 8 -Add the Dijon mustard to the sauce and cook, stirring constantly, until it is heated through, about 30 seconds-1 minute.
Step 9 -Transfer the skillet from the heat. Add the sour cream to the sauce and stir to combine.
Step 10 -Pour the sauce into the prepared slow cooker.
Step 11 -Add the hash browns and the sharp cheddar cheese to the sauce and stir to combine.
Step 12 -Spread the hash brown casserole into an even layer and wipe the sides of the slow cooker clean to prevent burning.
Step 13 -Place a few sheets of paper towels between the lid and the slow cooker, then cover and cook the hash brown casserole on high heat, about 2-3 hours. Be sure the paper towels are not touching the hash brown casserole.
Step 14 -About 15 minutes before the hash brown casserole is finished cooking, turn the oven on the broil setting.
Step 15 -Taste the hash brown casserole and season with the salt and the black pepper, as needed. Stir to combine.
Step 16 -Carefully lift the ceramic pot out of the slow cooker and place it in the oven to broil until the top and the edges of the hash brown casserole are crispy, about 2-3 minutes.
Step 17 -Serve the hash brown casserole garnished with the bacon and the chives.
