Kielbasa Hashbrown Casserole (Print Version)
# Ingredients:
01 -
1 (32 oz) bag of frozen hashbrowns.
02 -
Kielbasa, diced.
03 -
1 small onion, diced.
04 -
2 cups cheddar cheese, shredded.
05 -
1/2 cup sour cream.
06 -
1/2 cup milk.
07 -
1 (10 oz) can cream of mushroom or chicken soup.
08 -
Salt and pepper, to taste.
09 -
Minced garlic, to taste (optional).
10 -
Onion powder, to taste (optional).
11 -
Additional 1/2 cup shredded cheddar cheese for topping.
# Instructions:
01 -
In a greased slow cooker, combine the frozen hashbrowns, diced kielbasa, diced onion, and 2 cups of shredded cheddar cheese.
02 -
In a separate bowl, mix together the cream of mushroom or chicken soup, 1/2 cup milk, and 1/2 cup sour cream. Season with salt, pepper, minced garlic, and onion powder if desired. Stir until well combined.
03 -
Pour the soup mixture over the kielbasa, hashbrowns, and onion in the slow cooker. Stir to ensure everything is evenly coated.
04 -
Sprinkle an additional 1/2 cup of shredded cheddar cheese on top.
05 -
Cover and cook on low for 6 hours or on high for 3-4 hours, until the casserole is heated through and bubbly.
06 -
Serve hot, alongside a fresh salad or roasted vegetables for a complete meal. For an indulgent option, serve with Texas garlic toast.