Slow Cooker Cheesy Kielbasa Hashbrown Casserole

Here’s a rich, comforting Slow Cooker Cheesy Kielbasa Hashbrown Casserole—creamy, smoky, and perfect for an easy meal.

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🧀 Slow Cooker Cheesy Kielbasa Hashbrown Casserole

🥔 Ingredients:

• 700–800 g frozen hashbrowns (shredded or diced)
• 400–500 g kielbasa sausage (sliced into rounds)
• 2 cups shredded cheddar cheese
• 1 small onion (finely chopped)
• 2–3 cloves garlic (minced)
• 1 can (300–400 ml) cream of chicken soup (or mushroom soup)
• 1 cup sour cream
• ½ cup milk
• ½ tsp black pepper
• ½ tsp paprika (optional)
• Salt to taste
• 2 tbsp butter (optional, for extra richness)

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🍳 Instructions:

1. Prep the slow cooker:
   Lightly grease the inside with butter or cooking spray.
2. Layer ingredients:
   Add hashbrowns, sliced kielbasa, onion, and garlic. Mix gently in the slow cooker.
3. Make the sauce:
   In a bowl, mix cream of chicken soup, sour cream, milk, pepper, paprika, and salt.
4. Combine:
   Pour the sauce over the hashbrown mixture and stir everything evenly.
5. Add cheese:
   Stir in 1½ cups of cheddar. Save the rest for topping later.
6. Cook:
   • Low: 5–6 hours
   • High: 3–4 hours
     Cook until hot, creamy, and potatoes are tender.
7. Finish:
   Sprinkle remaining cheese on top, cover for 10–15 minutes until melted.

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🧡 Result:

Creamy, cheesy potatoes with smoky sausage in every bite—like a loaded comfort casserole that basically cooks itself.