This Slow Cooker Cheesy Kielbasa Hashbrown Casserole is the ultimate comfort food for busy mornings or cozy dinners. Loaded with tender hashbrowns, smoky kielbasa, creamy cheese, and rich seasonings, this dish cooks effortlessly in your slow cooker while you go about your day. Perfect for brunches, family dinners, or holiday gatherings, it’s creamy, cheesy, and irresistibly flavorful.
Ingredients
- 1 (32-oz) bag of hash browns, defrosted
- 18 oz kielbasa, thawed and cut into small pieces
- 1 small onion, diced
- 1/2 cup butter, melted
- 2 1/2 cups shredded cheese (mix of Monterey Jack and Cheddar recommended)
- 1 (10.5-oz) can cream of chicken soup
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp black pepper
- 1/2 tsp onion powder
Instructions
- Grease your slow cooker with butter or non-stick spray.
- In the crock pot, combine the hashbrowns, diced onion, kielbasa, black pepper, onion powder, and 2 cups of shredded cheese.
- In a separate bowl, mix together the cream of chicken soup, melted butter, milk, and heavy cream.
- Pour the creamy mixture over the hashbrown and kielbasa mixture.
- Sprinkle the remaining 1/2 cup of cheese on top.
- Cover and cook on high for 3 hours.
- Serve hot and enjoy a cheesy, hearty meal!
Serving & Storage Tips
- Serving: Pair with a fresh green salad or steamed veggies for a balanced meal. This casserole also works well as a brunch dish with eggs on the side.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm.
- Freezing: This casserole can be frozen before cooking. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Cook directly from frozen, adding extra cooking time.
Variations
- Spicy Kick: Add diced jalapeños or 1 tsp smoked paprika to the creamy mixture.
- Vegetarian: Replace kielbasa with mushrooms or smoked tofu.
- Bacon Lover’s: Add 6 slices of cooked, crumbled bacon for extra smokiness.
- Italian Twist: Use Italian sausage and sprinkle with Italian seasoning.
- Cheese Explosion: Use 1 cup each of Monterey Jack, Cheddar, and Pepper Jack.
- Low Carb: Swap hashbrowns for riced cauliflower.
- Herb Infused: Add 1 tsp thyme or rosemary for a fragrant touch.
- Creamier: Mix in 1/2 cup sour cream with the cream mixture.
- Extra Veggies: Add 1 cup bell peppers and 1 cup chopped spinach.
- Breakfast Casserole: Crack 4 eggs over the top during the last 30 minutes.
- Southwest Style: Mix in black beans and corn for a hearty twist.
- Cheddar & Broccoli: Add 2 cups steamed broccoli for a cheesy green delight.
- Garlic Lover: Add 2 cloves minced garlic to the cream mixture.
- Smoky Flavor: Use smoked gouda instead of Monterey Jack.
- Slow Cooker to Oven: Transfer to a 9×13 pan and bake at 350°F for 40 minutes for a crispy top.
FAQs
- Can I use frozen hashbrowns?
Yes! Just thaw slightly for easier mixing and even cooking. - Can I use pre-cooked kielbasa?
Absolutely! Just cut it into bite-sized pieces. - What kind of cheese works best?
Cheddar and Monterey Jack are perfect, but you can mix in Pepper Jack or Gouda. - Can I double this recipe?
Yes! Use a larger slow cooker and increase cooking time slightly. - Can I make this ahead of time?
Yes, assemble in the slow cooker insert, cover, and refrigerate for up to 24 hours. - How do I get a crispier top?
Transfer the casserole to a baking dish and broil for 3–5 minutes at the end. - Can I use a different meat?
Yes, chicken sausage, regular sausage, or even ham chunks work well. - Can I freeze leftovers?
Yes, store in a freezer-safe container for up to 2 months. Reheat before serving. - Is this gluten-free?
Check the cream of chicken soup label; use a gluten-free version to make it safe. - Can I add more veggies?
Definitely! Bell peppers, spinach, or broccoli all pair well.
This Slow Cooker Cheesy Kielbasa Hashbrown Casserole is the ultimate comfort food that’s easy, hearty, and full of flavor. With tender hashbrowns, smoky kielbasa, and gooey melted cheese, it’s a dish that brings everyone to the table. Perfect for busy mornings, cozy dinners, or brunch gatherings, it’s versatile enough to adapt with your favorite ingredients and variations. Once you try this casserole, it’s guaranteed to become a family favorite that’s as convenient as it is delicious!
PrintSlow Cooker Cheesy Kielbasa Hashbrown Casserole
Description
This Slow Cooker Cheesy Kielbasa Hashbrown Casserole is the ultimate comfort food for busy mornings or cozy dinners. Loaded with tender hashbrowns, smoky kielbasa, creamy cheese, and rich seasonings, this dish cooks effortlessly in your slow cooker while you go about your day. Perfect for brunches, family dinners, or holiday gatherings, it’s creamy, cheesy, and irresistibly flavorful.
Ingredients
- 1 (32-oz) bag of hash browns, defrosted
- 18 oz kielbasa, thawed and cut into small pieces
- 1 small onion, diced
- 1/2 cup butter, melted
- 2 1/2 cups shredded cheese (mix of Monterey Jack and Cheddar recommended)
- 1 (10.5-oz) can cream of chicken soup
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp black pepper
- 1/2 tsp onion powder
Instructions
- Grease your slow cooker with butter or non-stick spray.
- In the crock pot, combine the hashbrowns, diced onion, kielbasa, black pepper, onion powder, and 2 cups of shredded cheese.
- In a separate bowl, mix together the cream of chicken soup, melted butter, milk, and heavy cream.
- Pour the creamy mixture over the hashbrown and kielbasa mixture.
- Sprinkle the remaining 1/2 cup of cheese on top.
- Cover and cook on high for 3 hours.
- Serve hot and enjoy a cheesy, hearty meal!
Notes
- Serving: Pair with a fresh green salad or steamed veggies for a balanced meal. This casserole also works well as a brunch dish with eggs on the side.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm.
- Freezing: This casserole can be frozen before cooking. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Cook directly from frozen, adding extra cooking time.