Ingredients:
- 1 (14 oz) package kielbasa or smoked sausage (such as Eckrich), cut into chunks
- 1 (32 oz) bag frozen hashbrowns
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10 oz) can cream of mushroom or cream of chicken soup
- 1/2 teaspoon minced garlic (or more to taste)
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup additional cheddar cheese (for topping)
Instructions:
1. Prepare the Slow Cooker
Lightly grease the slow cooker with cooking spray or a small amount of oil to prevent sticking.
2. Combine the Ingredients
Add the frozen hashbrowns, sausage chunks, diced onion, shredded cheddar cheese, sour cream, milk, cream soup, minced garlic, onion powder, salt, and pepper to the slow cooker.
3. Mix Well
Stir everything together until all the ingredients are evenly combined and coated with the creamy mixture.
4. Cook
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the hashbrowns are tender and the mixture is hot and bubbly.
5. Add the Cheese Topping
Sprinkle the additional 1/2 cup shredded cheddar cheese over the top during the last 15 minutes of cooking. Cover again and allow the cheese to melt.
6. Serve
Stir slightly if desired and serve warm directly from the slow cooker.
Recipe Tips
- You can substitute cream of mushroom soup with cream of chicken depending on your taste preference.
- For extra flavor, add chopped bell peppers or jalapeños.
- If you like a crisp top, transfer the casserole to an oven-safe dish and broil for a few minutes after slow cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Serving Suggestions
This casserole pairs well with:
- A fresh green salad
- Steamed vegetables
- Garlic bread or dinner rolls