Cheesy Kielbasa Hashbrown Casserole
This cozy, hands-off casserole combines smoky kielbasa, melty cheddar, and creamy sauce for an easy weeknight dinner.
Ingredients
Protein
- 1 pound kielbasa, sliced
Potatoes
- 1 package (30 oz) frozen hashbrowns Use thawed for better cooking results.
Dairy / Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese Plus extra for topping if desired.
Veggies
- 1 onion, chopped
Spices / Toppings
- Salt and pepper to taste Avoid over-salting due to the saltiness of kielbasa.
Instructions
Preparation
- In a slow cooker, combine the sliced kielbasa, hashbrowns, and chopped onion.
- In a separate bowl, mix together the cream of chicken soup, sour cream, salt, and pepper.
- Pour the soup mixture over the hashbrown and kielbasa mixture.
- Stir to combine, then top with shredded cheddar cheese.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir before serving and enjoy!
Notes
Great for leftovers and easy to reheat. Serve alongside a crisp green salad or top with fresh herbs for added flavor.