Here’s a delicious and easy Slow Cooker Cheesy Kielbasa Hashbrown Casserole recipe—perfect for breakfast, brunch, or a comforting dinner:
Ingredients (Serves 6–8)
- 1 lb kielbasa, sliced into 1/2-inch rounds
- 1 (30 oz) package frozen hashbrowns (shredded or diced)
- 1 small onion, diced
- 1 cup bell pepper, diced (any color)
- 3 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: chopped parsley for garnish
Instructions
1. Prep the slow cooker:
- Lightly grease the inside of your slow cooker with cooking spray or butter.
2. Mix the base:
- In a large bowl, combine frozen hashbrowns, diced onion, bell pepper, garlic, half of the shredded cheddar cheese, cream soup, sour cream, milk, paprika, salt, and pepper. Stir until evenly mixed.
3. Add kielbasa:
- Fold in the sliced kielbasa so it’s evenly distributed.
4. Cook:
- Pour the mixture into the slow cooker and spread it evenly.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the hashbrowns are tender and the casserole is bubbly.
5. Add cheese topping:
- About 15–20 minutes before serving, sprinkle the remaining cheddar cheese on top.
- Cover again and let the cheese melt completely.
6. Serve:
- Garnish with fresh parsley if desired.
- Serve hot and enjoy!
This casserole is hearty, cheesy, and full of flavor. You can also add extras like mushrooms, spinach, or jalapeños for a twist.
If you want, I can also give a make-ahead freezer version so you can prep it now and cook it later for super convenience.
Do you want me to do that?
