Recipe Collection |  Share a Recipe 

Submitted by: Laura Fuller from Fort Wayne, IN
Originally shared on the web 07/01/2009

1 lb. smoked pork sausage
3 c. frozen hashbrowns with onions and peppers
2 carrots, peeled and chopped
15-oz. can creamed corn
10-3/4 oz. can cream of mushroom with roasted garlic soup
2 c. water

Brown sausage in a skillet over medium heat; drain and cut into bite-size pieces. Place sausage in a slow cooker; top with hashbrowns and carrots. In a medium bowl, combine corn, soup and water; mix until blended. Pour over sausage mixture. Cover and cook on low setting for 8 to 10 hours. Serves 6.