This Kielbasa and Hashbrown Casserole is a simple and budget-friendly dish that’s perfect for busy weeknights or family gatherings. With just a few ingredients and minimal prep work, you can create a hearty, comforting meal that feeds a crowd. The creamy combination of hashbrowns, cheese, and kielbasa, all cooked to perfection in a slow cooker, makes this a go-to recipe for any occasion.
Benefits
- Budget-Friendly: This meal costs around $12 or less, making it an affordable option for feeding a large group.
- Minimal Effort: It’s a dump-and-go recipe, meaning you can add all ingredients to the slow cooker and let it do the work.
- Versatile: You can easily customize the recipe with your favorite cheeses, seasonings, or even substitute the sausage with chicken or turkey.
- Hearty and Filling: Packed with protein and carbohydrates, this casserole is a complete meal that satisfies hunger.
Ingredients
- 1 package Kielbasa or smoked sausage (e.g., Ekrich Sausage), cut into chunks
- 1 (32 oz) bag frozen hashbrowns
- 1 small onion, diced
- 2 cups cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10 oz) can cream of mushroom or chicken soup
- Salt and pepper to taste
- 1 teaspoon minced garlic (optional)
- 1 teaspoon onion powder (optional)
Instructions
- Prepare the Ingredients: Start by cutting the kielbasa or smoked sausage into chunks and dicing the onion.
- Assemble in Slow Cooker: In a greased slow cooker, add the sausage, hashbrowns, diced onion, and 2 cups of shredded cheddar cheese.
- Make the Sauce: In a separate bowl, mix together the cream of mushroom or chicken soup, sour cream, and milk. Season with salt, pepper, minced garlic, and onion powder to taste.
- Combine: Pour the sauce mixture over the sausage and hashbrowns in the slow cooker. Stir to ensure everything is evenly coated.
- Add Topping: Sprinkle an additional 1/2 cup of shredded cheese on top of the mixture.
- Cook: Cover and cook on low for 6 hours or on high for 3-4 hours, until the potatoes are tender and the cheese is melted and bubbly.
- Serve: Serve hot with a side salad, roasted vegetables, or Texas garlic toast for a complete meal.
Helpful Tips
- Slow Cooker Liners: Use slow cooker liners for easy cleanup.
- Cheese Variation: Feel free to use different types of cheese like mozzarella, pepper jack, or a cheese blend to switch up the flavor.
- Add Veggies: For added nutrition, consider adding some frozen peas, corn, or bell peppers into the mix.
- Leftovers: This casserole reheats well, so store any leftovers in an airtight container in the refrigerator for up to 3 days.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can use fresh diced potatoes, but you may need to increase the cooking time slightly to ensure they are fully cooked.
Can I make this casserole in the oven?
Yes, you can bake this dish in a preheated oven at 350°F (175°C) for about 45-50 minutes, or until the potatoes are tender and the cheese is bubbly.
Can I freeze this casserole?
Yes, you can freeze the cooked casserole in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
- Salad: Pair with a crisp green salad for a balanced meal.
- Roasted Veggies: Serve alongside roasted vegetables like broccoli, carrots, or Brussels sprouts.
- Texas Garlic Toast: Add a slice of Texas garlic toast for an extra indulgence.
Servings
- This recipe serves approximately 6-8 people.
Time
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on high or 6 hours on low
- Total Time: 3 hours and 10 minutes to 6 hours and 10 minutes
Recipe Card
Easy Kielbasa and Hashbrown Casserole
This Kielbasa and Hashbrown Casserole is a simple and budget-friendly dish that’s perfect for busy weeknights or family gatherings. With just a few ingredients and minimal prep work, you can create a hearty, comforting meal that feeds a crowd. The creamy combination of hashbrowns, cheese, and kielbasa, all cooked to perfection in a slow cooker, makes this a go-to recipe for any occasion.
Ingredients
- – 1 package Kielbasa or smoked sausage e.g., Ekrich Sausage, cut into chunks
- – 1 32 oz bag frozen hashbrowns
- – 1 small onion diced
- – 2 cups cheddar cheese shredded
- – 1/2 cup sour cream
- – 1/2 cup milk
- – 1 10 oz can cream of mushroom or chicken soup
- – Salt and pepper to taste
- – 1 teaspoon minced garlic optional
- – 1 teaspoon onion powder optional
Instructions
- **Prepare the Ingredients**: Start by cutting the kielbasa or smoked sausage into chunks and dicing the onion.
- **Assemble in Slow Cooker**: In a greased slow cooker, add the sausage, hashbrowns, diced onion, and 2 cups of shredded cheddar cheese.
- **Make the Sauce**: In a separate bowl, mix together the cream of mushroom or chicken soup, sour cream, and milk. Season with salt, pepper, minced garlic, and onion powder to taste.
- **Combine**: Pour the sauce mixture over the sausage and hashbrowns in the slow cooker. Stir to ensure everything is evenly coated.
- **Add Topping**: Sprinkle an additional 1/2 cup of shredded cheese on top of the mixture.
- **Cook**: Cover and cook on low for 6 hours or on high for 3-4 hours, until the potatoes are tender and the cheese is melted and bubbly.
- **Serve**: Serve hot with a side salad, roasted vegetables, or Texas garlic toast for a complete meal.