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Ingredients:
1 package Kielbasa or smoked sausage (Ekrich Sausage recommended), cut into chunks
1 (32 oz) bag frozen hashbrowns
1 small onion, diced
2 cups cheddar cheese, divided
1/2 cup sour cream
1/2 cup milk
1 (10 oz) can cream of mushroom or chicken soup
Salt and pepper to taste
Minced garlic and onion powder to taste
Instructions:
Prepare the Ingredients:
Cut the Kielbasa or smoked sausage into chunks.
Dice the onion.
Layer in Slow Cooker:
In a greased slow cooker (or use a crockpot liner for easy cleanup), add the sausage, frozen hashbrowns, diced onion, and 1 1/2 cups of cheddar cheese.
Make the Sauce:
In a separate bowl, mix together the cream of mushroom or chicken soup, milk, and sour cream.
Season the mixture with salt, pepper, minced garlic, and onion powder to taste.
Combine and Cook:
Pour the soup mixture over the sausage and hashbrowns in the slow cooker, ensuring everything is well coated.
Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Cook:
Cover and cook on low for 6 hours or on high for 3-4 hours, until the hashbrowns are tender and the casserole is bubbly.
Serve:
Serve with a side of salad or roasted vegetables for a complete meal.
Consider adding Texas garlic toast for an extra delicious touch!
Enjoy this hearty, cheesy dish that feeds a crowd and is perfect for busy days!
