Slow Cooker Cheesy Kielbasa Hashbrown Casserole Recipe
This Slow Cooker Cheesy Kielbasa Hashbrown Casserole is a hearty and comforting dish perfect for breakfast, brunch, or dinner. It combines savory kielbasa, crispy onions, tender hashbrowns, and a rich, creamy cheese sauce, all slow-cooked to perfection for a deliciously melty and flavorful meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 1 32-oz. bag of hash browns, defrosted
- 18 oz. kielbasa, thawed and cut into small pieces
- 1 small onion, diced
- 2 1/2 cups shredded cheese (a mix of Monterey Jack and Cheddar recommended)
Wet Ingredients
- 1/2 cup butter, melted
- 10.5 oz can cream of chicken soup
- 1 cup whole milk
- 1/2 cup heavy cream
Seasonings
- 1 tsp black pepper
- 1/2 tsp onion powder
Instructions
- Prepare the mixture: In a greased slow cooker (crock pot), combine the defrosted hash browns, kielbasa pieces, diced onion, black pepper, onion powder, and 2 cups of the shredded cheese. Mix these ingredients well to distribute evenly.
- Mix wet ingredients: In a separate bowl, whisk together the cream of chicken soup, melted butter, heavy cream, and whole milk until smooth and well blended. This mixture will serve as the creamy sauce for the casserole.
- Combine and assemble: Pour the creamy sauce mixture evenly over the hash brown and kielbasa mixture in the slow cooker. Then sprinkle the remaining 1/2 cup of shredded cheese evenly on top to create a cheesy crust.
- Cook the casserole: Cover the slow cooker and cook on high heat for 3 hours. The casserole should be bubbly, and the cheese melted and golden on top when done.
- Serve: Once cooked, let the casserole stand for a few minutes before serving to allow it to set slightly. Enjoy warm!
Notes
- Make sure the hash browns and kielbasa are fully thawed before starting.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a slight flavor variation.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- This recipe can be doubled if you have a larger slow cooker.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
