Description
An easy dump-and-go dinner made with smoky kielbasa, frozen hashbrown potatoes, cheddar cheese and a creamy sauce.
Ingredients
1 (10.5 oz) can cream of chicken and herbs soup
½ cup sour cream
¼ cup milk
2 Tbsp melted butter
1 tsp garlic powder
1 tsp onion powder
½ tsp kosher salt
1 tsp black pepper
20 oz frozen Southern-style diced hashbrowns with peppers and onions
14 oz kielbasa, sliced into quarter inch rounds
3 oz shredded sharp cheddar cheese
Instructions
- 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 60-75 minutes.)
- Serve and enjoy!
- Method: Slow Cooking