Instructions:
Prep the Slow Cooker:
•Grease the inside of your slow cooker or use a crockpot liner for easy clean-up.
Add Ingredients:
•Add the cut sausage, frozen hashbrowns, diced onion, and 2 cups of shredded cheddar cheese to the slow cooker.
Mix the Sauce:
•In a separate bowl, mix together the cream of mushroom (or chicken) soup, milk, sour cream, and season with salt, pepper, minced garlic, and onion powder to taste.
Pour Over the Casserole:
•Pour the soup mixture over the sausage and hashbrowns in the slow cooker, stirring to combine.
Add Cheese Topping:
•Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
Cook:
•Cover and cook on low for 6 hours or on high for 3-4 hours, until the dish is hot and bubbly.
Serve:
•Serve your Kielbasa and Hashbrown Casserole with a side salad, roasted vegetables, or Texas garlic toast for a complete meal.
Tips:
•Customize the Meat: Swap out the kielbasa for any type of sausage or cooked chicken if preferred.
•Vegetable Additions: Add frozen peas, bell peppers, or spinach for more flavor and nutrition.
•Make it Extra Creamy: Stir in some extra sour cream or shredded cheese in the final stages of cooking for a creamier texture.
Why You’ll Love This Recipe:
This slow cooker meal is an all-in-one dinner that’s filling, easy, and budget-friendly. It’s perfect for family dinners, meal prepping, or when you need a meal that practically makes itself. The creamy, cheesy goodness combined with hearty sausage and hashbrowns makes for a delicious and comforting dish!
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