Ingredients:
– 1 32 oz bag frozen hash browns
– 1 kielbasa, diced
– 1 small onion, diced
– 2 cups shredded cheddar cheese, divided
– 1/2 cup sour cream
– 1/2 cup milk
– 1 can (10 oz) cream of mushroom or chicken soup
– Salt and pepper, to taste
– Minced garlic (optional)
– Onion powder (optional)
Instructions:
1. Grease the slow cooker insert.
2. In the slow cooker, combine the frozen hash browns, diced kielbasa, diced onion, and 1 cup of shredded cheddar cheese.
3. In a separate bowl, mix together the sour cream, milk, and cream of mushroom or chicken soup. Add salt, pepper, minced garlic, and onion powder to taste, if desired.
4. Pour the soup mixture over the hash brown and kielbasa mixture in the slow cooker. Stir to combine.
5. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
6. Cover and cook on low for 6 hours or high for 3-4 hours, until the hash browns are tender and the cheese is melted and bubbly.
7. Serve the cheesy kielbasa hash brown casserole with salad, roasted veggies, or Texas garlic toast for a complete meal. Enjoy!