Description
Hearty kielbasa hashbrown casserole delivers comfort and convenience in one delightful dish. Packed with savory sausage, creamy cheese, and crispy potatoes, this easy meal promises satisfaction for hungry families seeking quick and delicious dinner solutions.
Ingredients
Scale
Main Protein:
- 1 kielbasa sausage, diced
Starches and Vegetables:
- 1 (32 ounces / 907 grams) bag of frozen hashbrowns
- 1 small onion, diced
Dairy and Seasonings:
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10 ounces / 284 grams) can cream of mushroom or chicken soup
- Salt
- Black pepper
- Minced garlic
- Onion powder
Instructions
- Prepare the slow cooker by lightly greasing the interior to prevent sticking and ensure easy cleanup.
- Create a foundational layer inside the slow cooker using diced kielbasa, spreading it evenly across the bottom.
- Add a uniform layer of frozen hashbrowns directly over the kielbasa, covering the entire surface.
- Sprinkle chopped onions across the hashbrown layer to distribute flavor throughout the dish.
- Generously cover the existing layers with a substantial amount of shredded cheddar cheese.
- In a separate mixing bowl, combine cream soup, milk, and sour cream, whisking until the mixture becomes smooth and well-integrated.
- Enhance the sauce with seasonings like salt, pepper, garlic powder, and onion powder, stirring thoroughly to distribute flavors.
- Carefully pour the prepared sauce over the layered ingredients, ensuring complete and even coverage.
- Distribute the remaining cheddar cheese across the top of the casserole for an additional cheesy layer.
- Cover the slow cooker and cook on low temperature for 6 hours or high temperature for 3-4 hours until hashbrowns are tender and cheese is melted.
- Once cooking is complete, gently stir the casserole to combine all ingredients and release trapped heat.
- Serve hot, accompanied by a crisp salad or roasted vegetables to balance the rich, hearty dish.
Notes
- Customize the spice level by adding a pinch of cayenne or red pepper flakes for those who enjoy a kick.
- Use turkey kielbasa for a leaner protein option that reduces overall fat content without sacrificing flavor.
- Prevent hashbrowns from becoming soggy by briefly thawing and patting them dry with paper towels before adding to the slow cooker.
- Make this dish gluten-free by selecting a gluten-free cream of mushroom soup and checking seasoning labels carefully.
- Prep Time: 20 minutes
- Cook Time: 6 hours (on Low) or 4 hours (on High)
- Category: Breakfast, Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 489 kcal
- Sugar: 2 g
- Sodium: 840 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 65 mg