Easy Kielbasa Hashbrown Casserole (Print version)

A creamy slow cooker kielbasa hashbrown casserole with smoky sausage, cheddar, onion, and tender potatoes.

# Ingredients:

For the casserole

01 - 1 (32 oz / 900 g) bag frozen diced hashbrowns
02 - 14-16 oz (400-450 g) smoked kielbasa, sliced into half-moons
03 - 1 small yellow onion, finely diced
04 - 2 cups (225 g) shredded sharp cheddar cheese

For the creamy sauce

05 - 1 (10.5 oz / 298 g) can condensed cream of chicken or cream of mushroom soup
06 - 1/2 cup (120 g) sour cream
07 - 1/2 cup (120 ml) whole milk
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon salt, plus more to taste

For topping

13 - 1/2 cup (55 g) shredded sharp cheddar cheese
14 - 2 tablespoons chopped parsley or sliced green onions, optional

# Instructions:

01 - Coat a 5- to 6-quart slow cooker insert with nonstick spray or a thin layer of butter.
02 - Add the frozen hashbrowns, sliced kielbasa, diced onion, and 2 cups cheddar cheese to the slow cooker. Stir until evenly mixed.
03 - In a medium bowl, whisk the condensed soup, sour cream, milk, garlic powder, onion powder, smoked paprika, pepper, and salt until smooth.
04 - Pour the sauce over the hashbrown mixture. Fold gently until the potatoes and kielbasa are coated and no dry pockets remain.
05 - Sprinkle the remaining 1/2 cup cheddar cheese over the top in an even layer.
06 - Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the potatoes are tender and the center is hot and creamy.
07 - Turn off the slow cooker and let the casserole rest uncovered for 10 minutes. Top with parsley or green onions if using, then serve hot.

# Good to know:

01 - A 5- to 6-quart slow cooker gives the casserole enough room to heat evenly.
02 - Browning the kielbasa first is optional, but it adds deeper smoky flavor.
03 - Leftovers keep best in the refrigerator for up to 3 days.

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