Slow cooker cheesy kielbasa hash brown casserole is a comforting and hearty meal that's perfect for busy weeknights.
This recipe is easy to make and requires minimal prep time, so you can set it and forget it until dinner time. This slow cooker recipe is perfect for busy weeknights, potlucks, or any occasion where you need a warm and comforting meal that can feed a crowd. This casserole is packed with flavor and is sure to become a family favorite.
The combination of juicy kielbasa, crispy hash browns, and creamy sauce, all topped with melted cheddar cheese, creates a comforting and flavorful casserole that's sure to please the whole family.
Give this recipe a try and enjoy a delicious and hearty meal that's easy to make and even easier to enjoy! Serve with a simple side dish like green beans or steamed broccoli.
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Want more cheesy potatoes? If you like slow cooker cheesy kielbasa hash brown casserole, try this slow cooker hamburger potato casserole or funeral potatoes.
Recipe Highlights
- Easy recipe: This simple recipe requires minimal effort, the perfect dinner for a busy weeknight.
- Family favorite: The is a comfort food classic.
- Simple ingredients: Kielbasa, cream of mushroom, chicken broth, milk, frozen hash browns, onion, green bell pepper, cheese, and seasonings.
Jump to:
Ingredients
- Frozen hash brown potatoes: thawed; shredded hash browns, sometimes labeled as country-style.
- Kielbasa: a type of smoked sausage that adds a savory, slightly spicy flavor to the dish.
- Yellow onion: a pungent vegetable that provides a sweet and savory base to the casserole.
- Green bell pepper: a mildly sweet pepper that adds color and texture to this delicious dish.
- Cheddar cheese: a sharp and tangy cheese that melts well and adds richness to the casserole.
- Cream of mushroom soup: a creamy and flavorful condensed soup that provides a rich base to the casserole.
- Whole milk: provides richness and creaminess to the dish.
- Garlic powder: adds savory and pungent flavors to the casserole.
- Salt and pepper: for flavor.
- Green onions (optional): add a fresh and mild onion flavor and can be used for garnish.
See the recipe card for quantities.
Instructions
Grease or line the bottom of the slow cooker.
Add the defrosted hash brown potatoes, sliced kielbasa, diced onion, diced bell pepper, and half of the shredded cheddar cheese to the greased crock pot.
In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, black pepper, and salt.
Pour the soup mixture into the slow cooker.
Stir everything together to evenly coat the potatoes and kielbasa mixture in liquid.
Top with the remaining cheese. Tip: Avoid placing the cheese too close to the edges of the slow cooker to avoid burned cheese.
Cover the slow cooker and cook on HIGH for 3 hours, on LOW for 5 hours, or until the potatoes are tender and the casserole is hot and bubbly.
Stir the casserole well. Garnish with sliced green onions (optional). Serve hot and enjoy!
Substitutions
One of the great things about this recipe is that it's easy to customize and adapt to your preferences. Here are some substitutions you can make:
- Meat: Instead of kielbasa, you can use any type of smoked sausage or even ground beef or turkey.
- Onion: If you can’t find yellow onion, sweet onion or white onion will go well with this hashbrown casserole recipe.
- Vegetables: You can use any vegetables you like in this casserole. Try adding mushrooms, zucchini, or spinach for extra nutrition.
- Soup: You can use cream of chicken soup or cream of celery soup instead. You can also add a little sour cream for some tanginess.
- Cheese: You can use any type of shredded cheese you like, such as mozzarella, Colby Jack, or Monterey Jack. A 50/50 mix of Monterey Jack and cheddar is my favorite.
Variations
Want to mix things up? Here are some variations you can try:
- Add some spice: If you like your food with a little kick, try adding some diced jalapenos or a pinch of cayenne pepper to the casserole.
- Make it vegetarian: Simply leave out the kielbasa and use vegetable broth instead of chicken broth for a vegetarian version of this casserole. Or, try some vegan sausages. I love Tofurky brands.
Equipment
- Slow cooker: I use the Crock-Pot 6-Quart Cook & Carry.
- Mixing bowl: To stir the soup, milk, and seasonings together.
Storage
If you plan to consume the casserole within 3-4 days, you can store it in an airtight container in the refrigerator. Let the casserole cool down to room temperature before storing it in the fridge.
When reheating, you can use a microwave or oven until the internal temperature reaches 165°F (74°C).
If you want to store the casserole for longer, you can freeze it. Let the casserole cool down to room temperature and then transfer it to a freezer-safe container or freezer bag. Label the container with the name and date, and make sure to remove any excess air before sealing. Frozen casseroles can last up to 3 months in the freezer.
To reheat the frozen casserole, thaw it overnight in the fridge and then reheat it in the oven or microwave until warmed through.
Note: Casseroles with potatoes can sometimes have a slightly different texture after being frozen, but this recipe should hold up pretty well.
FAQ
Thawed hash browns will cook more evenly and may help prevent excess moisture in the casserole.
📖 Recipe
Slow Cooker Cheesy Kielbasa Hash Brown Casserole
Video
Equipment
Ingredients
- 1 bag frozen shredded hash brown potatoes 30 oz bag, thawed
- 1 pound kielbasa sliced
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 cups shredded cheddar cheese divided
- 1 can condensed cream of mushroom soup 10.5 oz can
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup green onions optional, to garnish
Instructions
- Grease or line the bottom of the slow cooker. Add the defrosted hash brown potatoes, sliced kielbasa, diced onion, diced bell pepper, and half of the shredded cheddar cheese to the greased crock pot.
- In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, black pepper, and salt.
- Pour the soup mixture into the slow cooker and stir everything together to evenly coat the potatoes and kielbasa mixture in liquid. Top with the remaining cheese.
- Cover the slow cooker and cook on HIGH for 3 hours, on LOW for 5 hours, or until the potatoes are tender and the casserole is hot and bubbly.
- Stir the casserole well. Garnish with sliced green onions (optional). Serve hot and enjoy!
Notes
- Refrigerate: You can store the casserole in an airtight container in the refrigerator for 3-4 days. Let the casserole cool down to room temperature before storing it in the fridge. When reheating, you can use a microwave or oven until the internal temperature reaches 165°F (74°C).
- Freeze: Let the casserole cool down to room temperature and then transfer it to a freezer-safe container or freezer bag. Frozen casseroles can last up to 3 months in the freezer. To reheat the frozen casserole, thaw it overnight in the fridge and then reheat it in the oven or microwave until it reaches an internal temperature of 165°F (74°C).
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