Ingredients:
1 package (14 oz) kielbasa or smoked sausage (such as Eckrich), cut into bite-sized chunks
1 (32 oz) bag frozen shredded hash browns
1 small onion, diced
2 cups shredded cheddar cheese, divided
½ cup sour cream
½ cup milk
1 (10 oz) can cream of mushroom or cream of chicken soup
Salt and pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
Optional: Minced garlic (½ tsp) for extra flavor
Cooking spray or slow cooker liner, for easy cleanup
Directions:
Prepare the Slow Cooker:
Spray the inside of your slow cooker with cooking spray or use a slow cooker liner for easy cleanup.
Assemble the Casserole:
Add the chopped kielbasa, frozen hash browns, diced onion, and 1½ cups of the cheddar cheese to the slow cooker. Give everything a quick stir to combine.
Mix the Sauce:
In a bowl, whisk together the sour cream, milk, cream of mushroom (or chicken) soup, garlic powder, onion powder, salt, and pepper. Stir in minced garlic if using.
Combine and Cook:
Pour the sauce mixture over the hash browns and sausage. Gently mix to coat everything evenly. Top with the remaining ½ cup of cheddar cheese.
Set and Forget:
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until hot, bubbly, and the hash browns are tender.
Serve It Up:
Scoop into bowls and serve with a crisp green salad, roasted veggies, or Texas garlic toast for a hearty, comforting meal.
Prep Time: 10 minutes | Cooking Time: 6 hours (low) or 3–4 hours (high) | Total Time: Up to 6 hours 10 minutes
Servings: 6–8
