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A cozy and easy-to-make slow cooker casserole featuring frozen hash browns, kielbasa sausage, and cheddar cheese in a creamy mushroom soup sauce. Perfect for breakfast, lunch, or dinner and great for cold weather comfort.

Ingredients

Scale
  • 1 32 oz. bag of frozen hash browns or fresh diced potatoes
  • 14 oz. kielbasa sausage, cut into bite-sized pieces
  • 1 small onion, diced
  • 2 1/2 cups shredded sharp cheddar cheese
  • 10.5 oz can cream of mushroom soup
  • 1/2 cup sour cream
  • 1 tsp creole seasoning or preferred seasoning blend
  • Salt and pepper to taste

Instructions

  1. Grease the slow cooker insert with cooking spray.
  2. Optional: Sauté kielbasa slices and diced onion in a skillet until golden, then transfer to the slow cooker.
  3. Layer frozen hash browns, kielbasa, diced onion, and 2 cups of shredded cheddar cheese in the slow cooker.
  4. In a bowl, stir together cream of mushroom soup, sour cream, creole seasoning, salt, and pepper until smooth.
  5. Pour the creamy mixture evenly over the potatoes and sausage, then gently stir to combine.
  6. Sprinkle the remaining 1 cup shredded cheddar cheese over the top.
  7. Cover and cook on low for 6 hours or high for 4 hours, until potatoes and onions are tender but not mushy.
  8. If using fresh diced potatoes, increase cooking time accordingly and check for tenderness around 6 hours on low.
  9. For oven method: mix all ingredients together in a large bowl, spread into a greased 9×13-inch baking dish, and bake at 350°F (175°C) for about 30 minutes or until potatoes are soft and cheese is melted and bubbling.
  10. Optional oven finish: sprinkle breadcrumbs or crushed crackers on top and briefly broil to create a crispy golden topping.

Notes

Greasing the slow cooker well prevents sticking and aids serving., Sautéing the kielbasa and onions adds flavor but is optional since kielbasa is pre-cooked., Use low-sodium condensed soup to control salt levels as kielbasa and cheese contribute saltiness., Shredding your own cheddar cheese improves melt and flavor versus pre-shredded varieties., Avoid opening the slow cooker lid frequently to prevent heat loss and extended cooking time., Add sour cream or milk when reheating leftovers if the casserole seems dry to restore creaminess., Variations include substituting kielbasa with smoked ham, cooked breakfast sausage, or leftover roast meat., Soup variations include cream of chicken or cream of celery for a milder flavor., Add vegetables like diced bell peppers, spinach (added near end of cooking), or frozen peas for extra nutrition and color., Add spice with diced jalapeños, cayenne pepper, or hot sauce., Try different cheeses such as Monterey Jack, Colby, or smoked cheddar., For a breakfast upgrade, crack eggs over the top in the last 30–45 minutes of baking (oven method)., Assemble in slow cooker insert and refrigerate up to 24 hours before cooking or freeze assembled casserole for up to 2 months (thaw before cooking)., Increase cooking time by 30-60 minutes if cooking from frozen.

Nutrition

Find it online: https://margorecipes.com/slow-cooker-sausage-and-potato-casserole/