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Ingredients
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    1   pound 
    bulk pork sausage
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    1/2  cup 
    chopped onion (1 medium)
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    Plastic slow cooker liner
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    5   cups 
    frozen diced hash brown potatoes
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    1   cup 
    shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
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    1   small 
    red sweet pepper, chopped
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    1  4  ounce can 
    sliced mushrooms, drained
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    1  10 3/4 ounce can 
    condensed fiesta nacho cheese soup
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    1/4  cup 
    water
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    Shredded Monterey Jack cheese with jalapeno peppers (optional)
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    Thinly sliced fresh jalapeno pepper* (optional)
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    Salsa and/or dairy sour cream (optional)

Directions
1.
In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat.
2.
Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. In prepared slow cooker, combine sausage mixture, hash browns, the 1 cup cheese, sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour over hash brown mixture in cooker; stir to combine.
3.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapenos. If desired, serve with salsa and/or sour cream. Makes 8 servings.
Tip
  • * Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition information
Per Serving: cal. (kcal) 381, Fat, total (g) 25, chol. (mg) 64, sat. fat (g) 11, carb. (g) 24, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 2, pro. (g) 16, vit. A (IU) 826.03, vit. C (mg) 19.49, Thiamin (mg) 0.18, Riboflavin (mg) 0.21, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 1015, Potassium (mg) 254, calcium (mg) 151.45, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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