KIELBASA AND HASHBROWN CASSEROLE

 

 

 

 INGREDIENTS:

1 package smoked sausage, 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 soup
Salt and pepper, to taste
Minced garlic and onion powder, to taste
1/2 cup additional shredded cheddar cheese for topping

 

 INSTRUCTIONS:

STEP 1: PREP THE INGREDIENTS
– Cut the sausage into chunks and dice the onion.

STEP 2: ASSEMBLE THE SLOW COOKER
– In a greased slow cooker or using a crockpot liner for easy cleanup, add the sausage chunks, hashbrowns, diced onion, and 2 cups of shredded cheddar cheese.

STEP 3: MIX THE SAUCE
– In a bowl, combine the cream of mushroom soup, milk, sour cream, salt, pepper, minced garlic, and onion powder. Mix well.

STEP 4: COMBINE
– Pour the soup mixture over the sausage and hashbrown mixture in the slow cooker. Stir gently to combine.

STEP 5: ADD CHEESE TOPPING
– Sprinkle the additional 1/2 cup of shredded cheddar cheese on top.

STEP 6: COOK
– Cover and cook on low for 6 hours or high for 3-4 hours, until everything is heated through, the hashbrowns are tender, and the cheese is melted.

STEP 7: SERVE
– Serve hot with a side salad, roasted veggies, or Texas garlic toast for a complete meal.

Prep Time: 15 minutes | Cook Time: 6 hours on low or 3-4 hours on high | Total Time: 6 hours 15 minutes or 3 hours 15 minutes | Servings: 6

Enjoy your Kielbasa and Hashbrown Casserole, a comforting and hearty dish perfect for any occasion! ️