Cheesy Kielbasa Hashbrown Casserole
Diced kielbasa and frozen hashbrowns slow cooked in a creamy cheese sauce with a cheddar topping.
Equipment
- 6-quart slow cooker
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 bag frozen hashbrowns 32 ounces
- 1 lb kielbasa sausage diced
- 1 small onion diced
- 2 cup shredded cheddar cheese mixed in
- ½ cup shredded cheddar cheese for the top
- ½ cup sour cream
- ½ cup milk
- 1 can cream of mushroom soup about 10 ounces, or cream of chicken
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp minced garlic
Instructions
Cooking
- Grease. Coat the slow cooker with cooking spray or butter.
- Layer. Add the kielbasa, hashbrowns, onion, and 2 cups of cheddar and mix gently.
- Sauce. Whisk the sour cream, milk, soup, and seasonings and pour over the potatoes.
- Top. Sprinkle the remaining cheddar on top.
- Cook. Cover and cook on low for 6 hours or on high for 3 to 4 hours.
Notes
Substitutions: Use smoked sausage or ham in place of kielbasa.
Tips: Do not thaw the hashbrowns.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.