The Slow Cooker Hashbrown and Kielbasa Casserole is a delightful dish that brings comfort food to the next level. Combining the heartiness of golden, crispy hashbrowns with savory kielbasa, this casserole is a perfect blend of flavors and textures. It's a dish that not only warms the belly but also evokes feelings of home and family gatherings. Traditionally served in many homes across America, this dish is often a favorite during potlucks and family reunions. What makes this recipe special is its simplicity; just toss everything in the slow cooker and let it do the work for you.
Ingredients
Scale:
2 pounds frozen hashbrowns (thawed)
1 pound kielbasa sausage (sliced into rounds)
1 cup shredded cheddar cheese
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 small onion (finely chopped)
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1 cup additional shredded cheese (for topping)
Chopped green onions (for garnish)
Instructions
Prepare the Slow Cooker: Spray the inside of your slow cooker with cooking spray to prevent sticking.
Combine the Base Ingredients: In a large mixing bowl, combine the thawed hashbrowns, sliced kielbasa, shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion, garlic powder, black pepper, and salt. Mix until all ingredients are well incorporated.
Layer in the Slow Cooker: Transfer the mixture into the prepared slow cooker, spreading it out evenly. Press down gently to create an even layer.
Cook: Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The casserole is done when the hashbrowns are tender and the edges start to bubble.
Add Toppings: If using, sprinkle the additional shredded cheese on top during the last 30 minutes of cooking. Cover and allow the cheese to melt.
Garnish and Serve: Once cooked, remove the lid and sprinkle chopped green onions for garnish before serving.
