In a large skillet, cook the ground sausage over medium heat until fully browned. Drain excess fat and set aside.

Lightly grease the inside of your slow cooker to prevent sticking.

Place a layer of hash brown potatoes at the bottom of the slow cooker. Sprinkle some chopped onions over the potatoes. Add a portion of the cooked sausage on top. Repeat these layers until all ingredients are used, finishing with a layer of potatoes.

In a separate bowl, mix the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. Pour this mixture evenly over the layered ingredients in the slow cooker.

Sprinkle the shredded cheddar cheese on top of the casserole.

Cover and cook on low for 6-7 hours, or until the potatoes are tender and fully cooked.

Once done, serve hot, garnished with fresh parsley if desired.