10.5 oz cream of mushroom soup
1 cup milk
32 oz hash browns frozen bag defrosted
14 oz smoked sausage diced
1 small yellow onion diced
1 1/2 cups grated cheddar cheese
1/2 tsp. thyme
1/2 tsp. parsley
In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.
In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.
Pour in cream of the mushroom mixture and stir.
Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.