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.