Here’s a hearty, comforting Slow Cooker Cheesy Kielbasa Hashbrown Casserole—perfect for breakfast, brunch, or a cozy dinner 🥔🧀🌭
🥔 Slow Cooker Cheesy Kielbasa Hashbrown Casserole
Ingredients (6–8 servings)
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1 lb frozen shredded hashbrowns (thawed)
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1 lb kielbasa, sliced into ½-inch pieces
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1 small onion, diced
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1 red bell pepper, diced (optional)
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2 cups shredded cheddar cheese
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken for variation)
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½ cup sour cream
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½ cup milk
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2 cloves garlic, minced
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1 tsp paprika
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Salt & pepper, to taste
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Optional topping: ½ cup panko breadcrumbs or extra shredded cheese
Instructions
1. Prep Slow Cooker
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Lightly grease a 6–7 qt slow cooker with cooking spray or butter.
2. Mix Ingredients
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In a large bowl, combine hashbrowns, kielbasa, onion, bell pepper, garlic, 1½ cups of cheese, cream soup, sour cream, milk, paprika, salt, and pepper.
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Stir until well mixed.
3. Cook
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Transfer mixture to slow cooker.
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Cover and cook 3–4 hours on LOW or 2–2.5 hours on HIGH, until bubbly and hashbrowns are tender.
4. Add Topping
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Sprinkle remaining ½ cup cheese (and optional breadcrumbs) on top.
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Cover and cook 10–15 more minutes until cheese is melted and golden.
5. Serve
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Garnish with chopped green onions or parsley if desired.
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Serve hot—pairs well with eggs or a simple side salad.
Tips & Variations
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🌶 Spicy version: Use smoked sausage or add chopped jalapeños.
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🧄 Extra flavor: Sauté onions & bell peppers before adding to slow cooker for deeper flavor.
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🥄 Make-ahead: Assemble in the slow cooker insert the night before and refrigerate; cook next morning.
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🥔 Low-carb: Use riced cauliflower instead of hashbrowns.
If you want, I can also make a crunchy oven-baked version that has a golden crust on top while keeping the casserole creamy inside—still easy, but with extra texture.