Cheesy Kielbasa Hashbrown Casserole
This is a creamy, cheesy, slow-cooked casserole that combines savory kielbasa sausage with hashbrowns. Perfect for a family meal or potluck, it’s super easy and hearty.
Ingredients
- 1 (32 oz) bag frozen hashbrowns – diced or shredded based on preference (no need to thaw)
- 1 lb kielbasa sausage, diced (bite-sized pieces)
- 1 small onion, finely diced
- 2 cups shredded cheddar cheese – divided (1.5 cups for the casserole mixture and 0.5 cup for topping)
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10 oz) can of cream of mushroom or cream of chicken soup (your choice depending on preference)
- Salt and black pepper, to taste
- Optional seasonings:
- 1 tsp minced garlic
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
1. Prepare the Slow Cooker
- Grease the inside of your slow cooker with nonstick spray or a small amount of butter/oil. This helps prevent sticking and makes cleanup easier.
2. Assemble the Main Ingredients
- Add the frozen hashbrowns directly into the slow cooker.
- Add the diced kielbasa sausage and diced onion. If you want a bit more texture, consider pan-frying the kielbasa for a few minutes before adding it to the slow cooker to get it slightly crispy.
- Sprinkle in 1.5 cups of the shredded cheddar cheese. Reserve the remaining 0.5 cup for the topping.
- Gently toss these ingredients together in the slow cooker to ensure they’re evenly distributed.
3. Make the Sauce
- In a medium mixing bowl, combine the cream of mushroom (or chicken) soup, milk, and sour cream.
- Whisk until you achieve a smooth, creamy consistency.
- Season the sauce with salt and pepper to taste. If you’re adding extra seasonings like minced garlic, onion powder, or garlic powder, incorporate these now to enhance the flavor.
- Mix well to combine all seasonings and create a uniform sauce.
4. Add the Sauce to the Casserole
- Pour the sauce evenly over the hashbrown and kielbasa mixture in the slow cooker.
- Do not stir; just spread the sauce gently over the top, covering as much surface area as possible. The sauce will seep through during cooking and coat the ingredients.
5. Top with Extra Cheese
- Sprinkle the remaining 0.5 cup of shredded cheese on top. This extra layer of cheese will melt and create a delicious, gooey topping for the casserole.
6. Cook the Casserole
- Place the lid on the slow cooker and set it to low heat for 6 hours or high heat for 3-4 hours.
- Avoid removing the lid during cooking to maintain heat and ensure even cooking.
7. Check for Doneness
- After cooking, the hashbrowns should be tender, and the cheese should be fully melted and bubbly.
- If you’d like a slightly crispier finish, transfer the casserole to an oven-safe dish and broil on high for 2-3 minutes until the cheese on top is golden brown.
8. Serve
- Allow the casserole to cool slightly (about 5 minutes) to help it set before serving.
- Serve warm with a side salad, roasted vegetables, or, for an indulgent meal, Texas garlic toast or breadsticks.
Additional Tips
- Make it Extra Cheesy: Add a mixture of cheeses, like Monterey Jack or mozzarella, for a unique twist.
- Spice It Up: Sprinkle in a little smoked paprika or crushed red pepper flakes for a bit of heat.
- Make Ahead: Assemble the casserole ingredients in the slow cooker the night before (excluding the sauce), cover, and refrigerate. In the morning, add the sauce and start cooking.
This meal is easy to customize, deliciously comforting, and perfect for feeding a crowd. Enjoy!