Slow Cooker Cheesy Kielbasa Hashbrown Casserole

Slow Cooker Cheesy Kielbasa Hashbrown Casserole–an easy dump-and-go dinner made with smoky kielbasa, frozen hashbrown potatoes, cheddar cheese and a creamy sauce.

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Slow Cooker Cheesy Kielbasa Hashbrown Casserole

This cozy dump-and-go casserole can work as a main dish or a side dish. It’s super simple to make, and while I cooked mine in the slow cooker, you can also bake it in the oven. I used frozen potatoes with peppers and onions, so all the chopping was already done for me. It’s such an easy throw-everything-in-the-slow-cooker kind of meal, and I stirred some frozen mixed veggies into my portion to balance things out a little.

Ingredients/Substitution Ideas

• Cream of chicken and herbs soup–or regular cream of chicken soup or cream of mushroom
• Sour cream
• Milk
• Butter
• Garlic powder
• Onion powder
• Kosher salt
• Black pepper
• Frozen hashbrowns–I used diced Southern-style hashbrowns with peppers and onions. Plain diced hashbrowns will work too.
• Kielbasa–smoked sausage, turkey kielbasa or chicken sausage can also be used.
• Sharp cheddar cheese–medium cheddar, Colby Jack or Monterey Jack are all good substitutes. If you’re a big cheese fan you can double the amount of cheese.

Steps

Spray slow cooker with non-stick cooking spray. 
In a large mixing bowl whisk together the soup, sour cream, milk, butter, garlic powder, onion powder, salt and pepper. 

Fold in the hashbrowns, kielbasa and cheddar.

Scrape the mixture into the slow cooker. Cover and cook on high for 3 hours or on low for 6 hours. (You can also scrape the mixture into a 9×13 inch baking pan and bake at 350° F for 1 hour.)

Serve and enjoy!

Notes/Tips

• There is no need to thaw the hashbrowns. Add them straight from the freezer.
• If you’re a big cheese fan you can double the amount of cheese. 
• Serve it with steamed broccoli, green beans, roasted vegetables or a green salad.
• To make this gluten free use gluten free cream of chicken soup.
• Store leftover casserole in an airtight container* in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm a larger amount in the oven.
• Oven method: You can also bake the casserole in a greased 9×13-inch baking dish at 350°F. Since you’re starting with frozen potatoes, check it at 1 hour. Depending on your potatoes and oven it may need another 10–15 minutes to become completely hot and bubbly in the center.
• Slow cookers vary. Start checking the potatoes toward the end of the cooking time. Once they’re tender and the casserole is hot throughout, it’s ready.
• Tools:
  • 6 quart slow cooker*
  • Rubber scraper*
  • Knife*
  • Cutting board*
  • Measuring spoons*
  • Measuring cups*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.