Cheesy Kielbasa Hashbrown Casserole (Print Format)
Cheddar, kielbasa, and potatoes meld in a creamy slow-cooked casserole perfect for gatherings or cozy dinners.
# Ingredients:
→ Main Ingredients
01 -
28–32 oz bag frozen shredded hash browns
02 -
14 oz kielbasa sausage, sliced into rounds or half-moons
03 -
1 small onion, finely diced
04 -
2 cups shredded cheddar cheese or cheddar blend
05 -
10.5 oz can cream of chicken or cream of mushroom soup
06 -
1 cup sour cream
07 -
1/2 cup milk
08 -
2 tablespoons melted butter
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon salt
→ Optional Ingredients
13 -
1/2 cup cooked crumbled bacon for extra flavor
14 -
Extra shredded cheese or chopped parsley for topping
# Steps:
01 -
Lightly grease the inside of the slow cooker with butter or nonstick spray.
02 -
In a large bowl, whisk together soup, sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper until smooth.
03 -
Add frozen hash browns, sliced kielbasa, diced onion, and shredded cheese into the bowl. Mix until all ingredients are evenly coated.
04 -
Pour the mixture into the prepared slow cooker and spread it out evenly.
05 -
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The casserole is done when the potatoes are tender and the mixture is hot and creamy.
06 -
About 15 minutes before serving, sprinkle extra cheese on top if desired and let it melt. Garnish with parsley or bacon if using.
# Tips:
01 -
To save time, you can prepare the creamy base and slice the kielbasa ahead of time.
02 -
Serve with a fresh salad or steamed vegetables for a complete meal.