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Cheesy Kielbasa Hashbrown Casserole

A hearty and comforting slow cooker dish combining crispy hashbrowns, smoky kielbasa, and melted cheese, perfect for any dinner or brunch.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Brunch, Comfort Food, Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 32 oz Frozen hashbrowns, defrosted
  • 14 oz Kielbasa, thawed and diced Pre-cooked
  • 1 small Onion, diced
  • 4 tbsp Melted butter
  • 12 oz Shredded cheese (mix of Monterey Jack and Cheddar) Divided
  • 10.5 oz Cream of chicken soup
  • 1 cup Whole milk
  • 0.5 cup Heavy cream
  • 1 tsp Black pepper
  • 1 tsp Onion powder

Method
 

Preparation
  1. Grease the inside of your slow cooker with butter or a light coating of non-stick spray.
  2. Add defrosted hashbrowns to the slow cooker, followed by diced onion, kielbasa, black pepper, and onion powder. Sprinkle 2 cups of shredded cheese and gently stir.
  3. In a mixing bowl, combine cream of chicken soup, melted butter, whole milk, and heavy cream until smooth.
  4. Pour the creamy sauce over the hashbrown mixture in the slow cooker, pressing down gently. Top with the remaining half cup of cheese.
  5. Cover and cook on high for 3 hours without lifting the lid.
  6. Once cooked, lift the lid, scoop, and serve hot.

Notes

Serve with a crisp green salad or steamed vegetables. Great for potlucks! Leftovers can be stored in an airtight container for up to four days.