Comfort food lovers, gather around! The Slow Cooker Cheesy Kielbasa Hashbrown Casserole is a dish that embodies warmth, flavor, and convenience, making it a weekly staple in many households. This delightful casserole combines the smokiness of kielbasa with the creamy goodness of cheese and the heartiness of hashbrowns, creating a dish that is not only filling but incredibly satisfying.
Ingredients
Scale:
1 pound kielbasa, sliced into half-moons
30 ounces frozen hashbrowns, thawed
1 cup shredded cheddar cheese
1 cup sour cream
1 can (10.5 ounces) cream of mushroom soup
1 cup diced onion
1 cup diced bell pepper (red or green)
2 cloves garlic, minced
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup crispy fried onions (for topping, optional)
Additional cheese for sprinkling (for topping, optional)
Instructions
Prepare your slow cooker by lightly greasing the interior with cooking spray or a thin layer of olive oil to prevent sticking.
In a large mixing bowl, combine the thawed hashbrowns, sliced kielbasa, shredded cheddar cheese, sour cream, cream of mushroom soup, diced onion, diced bell pepper, minced garlic, and smoked paprika. Stir until all ingredients are evenly coated.
Season the mixture with salt and pepper to taste.
Transfer the mixture into the prepared slow cooker, spreading it evenly.
Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours.
During the last 30 minutes of cooking, sprinkle the top with crispy fried onions and additional cheese if desired.
Once done, serve hot and enjoy the savory, cheesy goodness!
