Ingredients:
- 1 (32 oz.) bag of frozen hash browns or fresh diced potatoes
- 14 oz. kielbasa, cut into small pieces
- 1 small onion, diced
- 2 1/2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken or mushroom soup
- 1/2 cup sour cream
- Salt and pepper, to taste
Instructions:
- Prepare the Slow Cooker:
- Grease the slow cooker to prevent sticking.
- Combine Ingredients:
- In the slow cooker, combine the frozen hash browns (or fresh diced potatoes), kielbasa pieces, diced onion, and 2 cups of shredded cheddar cheese.
- Prepare the Creamy Mixture:
- In a separate bowl, mix together the cream of chicken or mushroom soup, sour cream, salt, and pepper.
- Pour Over Ingredients:
- Pour the creamy mixture over the hash brown and kielbasa mixture in the slow cooker. Stir well to ensure even distribution.
- Add Remaining Cheese:
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the mixture in the slow cooker.
- Cooking Time:
- Cook on low for 6-8 hours or on high for 4-5 hours. The dish is ready when the potatoes and onions are cooked through and tender.
- Check for Doneness:
- Test the potatoes and onions for doneness by piercing them with a fork. They should be soft and easily pierced.
- Serve Warm:
- Once cooked, serve the slow cooker sausage and potato casserole warm, spooning it directly from the slow cooker.
- Garnish (Optional):
- Garnish with additional sour cream, chopped green onions, or fresh parsley if desired.
- Enjoy:
- Dish out this comforting and hearty casserole, and enjoy the delicious combination of potatoes, kielbasa, and creamy goodness!
Note: Feel free to customize this recipe by adding your favorite herbs or spices to enhance the flavor. Additionally, you can experiment with different types of cheese for added variety.
