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Cheesy Kielbasa Hashbrown Casserole

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This Cheesy Kielbasa Hashbrown Casserole is a comforting, creamy, and savory slow cooker meal that’s perfect for busy weeknights, family dinners, or potluck gatherings. With smoky turkey kielbasa, crispy hashbrowns, and a cheesy, rich sauce, this dish brings hearty flavor with minimal prep.

Ingredients

Scale

1 (32 oz) bag frozen hashbrowns (shredded or diced)

1 lb turkey kielbasa sausage, diced

1 small yellow onion, finely diced

2 cups shredded sharp cheddar cheese

½ cup sour cream

½ cup whole milk

1 (10 oz) can cream of mushroom or cream of chicken soup

½ teaspoon salt (optional, adjust to taste)

½ teaspoon black pepper

½ teaspoon onion powder

½ teaspoon minced garlic

½ cup additional shredded cheddar cheese (for topping)

Instructions

Step 1: Prepare the slow cooker

  • Lightly grease the inside of the slow cooker with butter or non-stick spray to prevent sticking.

Step 2: Combine main ingredients

  • In the slow cooker, add:

    • Frozen hashbrowns

    • Diced turkey kielbasa

    • Finely chopped onion

    • 2 cups shredded cheddar cheese

  • Gently toss to mix.

Step 3: Make the creamy sauce

  • In a medium mixing bowl, whisk together:

    • Sour cream

    • Milk

    • Cream of mushroom or chicken soup

    • Salt, pepper, onion powder, and minced garlic

Step 4: Assemble

  • Pour the creamy mixture over the hashbrown and kielbasa mixture.

  • Stir lightly to coat everything evenly.

  • Sprinkle the remaining ½ cup cheddar cheese on top.

Step 5: Cook

  • Cover and cook:

    • On low for 6 hours

    • Or on high for 3 to 4 hours

  • Casserole is ready when it’s hot, bubbly, and cheese is melted.

Step 6: Serve

  • Scoop into bowls or onto plates.

  • Serve hot with garlic toast, side salad, or roasted vegetables.

Notes

  • Substitutions: You can substitute turkey kielbasa with chicken sausage or vegetarian sausage. Use low-fat cheese or sour cream for a lighter version.

  • To make ahead: Assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day.

  • To freeze: Fully cook and cool. Freeze in individual portions for up to 3 months. Thaw overnight and reheat.

Find it online: https://claradelish.com/cheesy-kielbasa-hashbrown-casserole/