Go Back
A close-up of a cheesy {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} in a white baking dish, topped with browned sausage and green onions.

Hearty Slow Cooker Kielbasa Hashbrown Casserole

This comforting slow cooker kielbasa hashbrown casserole is an incredibly easy one-pot meal, featuring savory smoked kielbasa, cheesy hashbrowns, and a creamy sauce perfect for a family dinner or hearty brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Smoked Kielbasa sliced into 1/2-inch rounds
  • 30 oz Frozen Shredded Hashbrowns thawed slightly to separate
  • 1 can Condensed Cream of Chicken Soup (10.5 oz)
  • 1 cup Sour Cream
  • 1/2 cup Milk
  • 2 cups Shredded Sharp Cheddar Cheese divided
  • 1/2 medium Yellow Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tbsp Unsalted Butter melted
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Smoked Paprika (optional, for color and flavor)
  • 2 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • 6-quart or larger Slow Cooker
  • Large Mixing Bowl
  • Skillet (optional)

Method
 

Prepare Ingredients (Group)
  1. Slice the smoked kielbasa into 1/2-inch thick rounds. Finely chop the yellow onion and mince the garlic cloves.
  2. Optional: For extra flavor and texture, you can lightly brown the kielbasa slices in a skillet over medium-high heat for 3-5 minutes before adding them to the slow cooker. This step is not strictly necessary but adds a nice depth of flavor.
Mix the Casserole Base (Group)
  1. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, melted butter, salt, black pepper, and smoked paprika (if using) until smooth and well combined.
  2. Add the thawed shredded hashbrowns, chopped onion, minced garlic, and 1 ½ cups of the shredded sharp cheddar cheese to the soup mixture. Stir gently with a spoon or spatula until all ingredients are evenly coated.
Assemble and Cook (Group)
  1. Lightly grease the inside of a 6-quart or larger slow cooker insert with cooking spray or butter to prevent sticking.
  2. Pour the entire hashbrown mixture into the prepared slow cooker, spreading it into an even layer.
  3. Arrange the sliced kielbasa evenly over the top of the hashbrown mixture.
  4. Sprinkle the remaining ½ cup of shredded sharp cheddar cheese over the kielbasa.
  5. Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the hashbrowns are tender, the casserole is bubbly, and heated through. The edges should be lightly browned.
Serve (Group)
  1. Once cooked, turn off the slow cooker. Garnish with fresh chopped parsley, if desired, and serve hot.

Notes

For best results, make sure your hashbrowns are thawed sufficiently so they can be easily mixed without clumping. You can thaw them in the refrigerator overnight or by running them under cold water in a colander. This casserole is excellent for meal prep; leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.