This Slow Cooker Cheesy Kielbasa Hashbrown Casserole is the ultimate comfort food, combining hearty kielbasa, creamy hashbrowns, and plenty of melted cheese into a deliciously satisfying dish. Whether you’re serving it for breakfast, brunch, or dinner, this easy recipe will quickly become a family favorite. The best part? The slow cooker does all the work, leaving you free to go about your day.

Hashbrown casseroles are a beloved staple in many households, and when you add savory kielbasa and plenty of cheese, you’ve got a dish that’s bound to be a hit. This Slow Cooker Cheesy Kielbasa Hashbrown Casserole is perfect for busy days when you want a meal that’s both comforting and easy to prepare. The slow cooker allows all the flavors to meld together, resulting in a creamy, cheesy casserole that’s packed with flavor.

Ingredients

For the Casserole:

• 1 30-ounce package of frozen hash browns (thawed)
• 1 14 to 16-ounce kielbasa sausage (cut into 1/4-inch slices)
• 1 medium onion (diced)
• 2-3 cloves garlic (minced)
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 10.75-ounce can cream of chicken soup (or cream of mushroom for a vegetarian option)
• 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional for added flavor)

For Garnish:

• Green onions or chives (chopped, for garnish)

Instructions

Step 1: Prepare the Ingredients

1. Thaw the hash browns according to the package instructions. Once thawed, place them in a large mixing bowl.
2. Slice the kielbasa sausage into 1/4-inch thick rounds and set aside.
3. Dice the onion and mince the garlic, then add them to the bowl with the hash browns.

Step 2: Mix the Casserole Ingredients

1. In the large mixing bowl, combine the thawed hash browns, sliced kielbasa, diced onion, minced garlic, shredded cheddar cheese, sour cream, cream of chicken soup (or cream of mushroom for vegetarian), chicken broth (or vegetable broth for vegetarian), salt, pepper, and paprika (if using).
2. Stir well to ensure all ingredients are evenly distributed and the hash browns are well-coated with the creamy mixture.

Step 3: Assemble in the Slow Cooker

1. Lightly grease the slow cooker with cooking spray or a small amount of oil to prevent sticking.
2. Transfer the hash brown mixture to the slow cooker, spreading it out evenly.

Step 4: Cook the Casserole

1. Cover the slow cooker with the lid and cook on low for 4-5 hours or on high for 2-3 hours, until the hash browns are tender and the cheese is melted and bubbly.
2. Check for doneness by stirring occasionally, making sure the casserole is cooking evenly.

Step 5: Garnish and Serve

1. Once the casserole is fully cooked, sprinkle with chopped green onions or chives for a fresh, vibrant garnish.
2. Serve the casserole hot, straight from the slow cooker, and enjoy the creamy, cheesy goodness.

Cook’s Notes

• Hash Brown Tips: Be sure to thaw the hash browns before mixing them into the casserole to ensure even cooking. If you’re in a hurry, you can thaw them in the microwave or leave them in the refrigerator overnight.
• Kielbasa Substitutions: If you prefer, you can use smoked sausage or any other cooked sausage in place of kielbasa. For a vegetarian version, omit the sausage or use a plant-based sausage alternative.
• Adding Vegetables: Feel free to add extra vegetables like bell peppers, mushrooms, or spinach to the casserole for added nutrition and flavor.

Variations

Vegetarian Cheesy Hashbrown Casserole

Omit the kielbasa and use cream of mushroom soup and vegetable broth. Add additional vegetables like bell peppers, mushrooms, or spinach to make a hearty vegetarian version.

Spicy Kielbasa Hashbrown Casserole

Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the mixture for a spicy kick. You can also use a spicy kielbasa or smoked sausage for extra heat.

Breakfast Hashbrown Casserole

Turn this into a breakfast casserole by adding scrambled eggs to the mixture. Stir in 6-8 scrambled eggs just before transferring to the slow cooker, and cook as directed.

Cheesy Bacon Hashbrown Casserole

Add cooked, crumbled bacon to the hashbrown mixture before cooking. This adds an extra layer of savory flavor that pairs perfectly with the creamy cheese and potatoes.

Frequently Asked Questions (FAQs)

1. Can I make this casserole ahead of time?

Yes, you can assemble the casserole in the slow cooker insert, cover it, and refrigerate it overnight. The next day, simply place the insert in the slow cooker and cook as directed.

2. Can I use fresh potatoes instead of frozen hash browns?

Yes, you can use fresh potatoes. Peel and shred the potatoes, then squeeze out any excess moisture before using them in the recipe.

3. How do I store leftovers?

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven until warmed through.

4. Can I freeze this casserole?

Yes, you can freeze the cooked casserole. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

5. What other cheeses can I use?

You can substitute the cheddar cheese with other cheeses like mozzarella, Colby Jack, or Swiss for a different flavor profile.

6. Can I cook this on the stovetop or in the oven instead of a slow cooker?

Yes, you can cook this casserole in a 9×13-inch baking dish in the oven at 350°F (175°C) for 45-60 minutes, or until the cheese is bubbly and the hash browns are cooked through.

This Slow Cooker Cheesy Kielbasa Hashbrown Casserole is the epitome of comfort food, offering a delicious combination of creamy potatoes, savory kielbasa, and melted cheese. With minimal prep and the convenience of a slow cooker, this dish is perfect for busy days when you want a satisfying meal with little effort. Customize the recipe to suit your taste, and enjoy a hearty casserole that’s sure to become a family favorite.