Here’s a hearty, crowd-pleasing Slow Cooker Cheesy Kielbasa Hashbrown Casserole recipe — creamy, cheesy, and perfect for breakfast, brunch, or a comforting dinner.
🥘 Slow Cooker Cheesy Kielbasa Hashbrown Casserole
Ingredients (Serves 6–8)
- 1 lb (450g) kielbasa, sliced into ½-inch rounds
- 1 (30 oz / 850g) bag frozen hashbrowns (shredded or cubed)
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz / 300g) cream of mushroom soup (or cream of chicken)
- ½ cup sour cream
- ¼ cup milk
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- Optional topping: extra cheese, chopped parsley, or crushed crackers
Instructions
1️⃣ Prep the Slow Cooker
- Spray slow cooker with nonstick cooking spray or lightly grease.
2️⃣ Mix the Ingredients
- In a large bowl, combine frozen hashbrowns, kielbasa, onion, bell pepper, 1½ cups shredded cheese, cream of mushroom soup, sour cream, milk, garlic powder, paprika, salt, and pepper.
- Stir until evenly mixed.
3️⃣ Cook
- Pour mixture into slow cooker and spread evenly.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until hashbrowns are tender and casserole is bubbly.
4️⃣ Add Topping
- Sprinkle remaining ½ cup cheese (and optional crushed crackers) on top.
- Cover for 10–15 minutes to melt cheese.
5️⃣ Serve
- Garnish with chopped parsley if desired.
- Serve hot for breakfast, brunch, or dinner.
💡 Tips
- Use fully cooked kielbasa for convenience.
- For extra creaminess, stir in an additional ½ cup sour cream before serving.
- Swap hashbrowns with cubed potatoes for a slightly chunkier texture.
- This recipe freezes well — just thaw overnight and reheat in the slow cooker or oven.
If you want, I can also give you a bacon version or a spicy jalapeño version to make it extra flavorful for gatherings.
Do you want one of those variations?
