Serves: 6-8
Total Cost: Around $12 or less
Prep Time: 15 minutes
Cook Time: 3-4 hours on High or 6 hours on Low
Ingredients:
- 1 package Kielbasa or Smoked Sausage (14-16 oz, I recommend Ekrich Sausage), cut into 1-inch chunks
- 1 (32 oz) bag frozen hashbrowns (diced or shredded, your choice)
- 1 small onion, finely diced
- 2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/2 cup milk (any type you prefer)
- 1 (10 oz) can cream of mushroom or cream of chicken soup (depending on your preference)
- Salt and pepper, to taste
- 1 tsp minced garlic (optional)
- 1/2 tsp onion powder (optional)
Instructions:
- Prepare the Slow Cooker:
- Grease the inside of your slow cooker with non-stick spray or line it with a crockpot liner for easy cleanup.
- Combine Ingredients:
- In a large bowl, mix together the frozen hashbrowns, diced onion, and 2 cups of shredded cheddar cheese.
- Add the chunks of kielbasa or smoked sausage to the hashbrown mixture, stirring to evenly distribute the ingredients.
- Make the Creamy Sauce:
- In a separate bowl, whisk together the cream of mushroom (or cream of chicken) soup, sour cream, and milk until smooth.
- Season the sauce with salt, pepper, minced garlic, and onion powder to taste. Mix well.
- Assemble the Casserole:
- Pour the sausage and hashbrown mixture into the prepared slow cooker.
- Evenly pour the creamy sauce mixture over the top of the sausage and hashbrowns, ensuring everything is well coated.
- Sprinkle an additional 1/2 cup of shredded cheddar cheese over the top of the casserole.
- Cook:
- Cover the slow cooker with the lid.
- Cook on Low for 6 hours or on High for 3-4 hours, until the casserole is hot and bubbly, and the cheese is melted.
- Serve:
- Once cooked, give the casserole a gentle stir to combine everything before serving.
- Pair with a fresh salad, roasted vegetables, or Texas garlic toast for a complete meal.
Enjoy your hearty and comforting meal! This dish is perfect for busy days when you want something delicious with minimal effort.