Slow Cooker Sausage and Potato Casserole Recipe


  • 1 (32 oz.) bag of frozen hash browns or fresh diced potatoes
  • 14 oz. kielbasa, cut into small pieces
  • 1 small onion, diced
  • 2 1/2 cups shredded cheddar cheese
  • 1 can (10.5 oz) cream of chicken or mushroom soup
  • 1/2 cup sour cream
  • Salt and pepper to taste


  1. Prepare Ingredients:
    • If using frozen hash browns, thaw them slightly. If using fresh diced potatoes, make sure they are cut into small, bite-sized pieces.
    • Cut the kielbasa into small pieces.
    • Dice the onion.
    • Shred the cheddar cheese.
  2. Layer Ingredients in Slow Cooker:
    • Grease the slow cooker.
    • Combine the hash browns (or diced potatoes), kielbasa, diced onion, and 2 cups of shredded cheddar cheese in the slow cooker.
  3. Prepare Creamy Mixture:
    • In a separate bowl, mix together the cream of chicken or mushroom soup, sour cream, salt, and pepper. Stir until well combined.
  4. Combine Ingredients:
    • Pour the creamy mixture over the hash brown mixture in the slow cooker.
    • Stir everything together to ensure an even distribution of the creamy mixture.
  5. Top with Cheese:
    • Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the mixture in the slow cooker.
  6. Cook in Slow Cooker:
    • Cover the slow cooker with the lid.
    • Cook on low for 6-8 hours or on high for 4-5 hours. The casserole is done when the potatoes and onions are tender and fully cooked.
  7. Serve:
    • Once cooked, give the casserole a gentle stir.
    • Serve the slow cooker sausage and potato casserole hot, and enjoy your delicious and comforting meal!

Note: Feel free to customize the recipe by adding your favorite herbs, spices, or vegetables for additional flavor. You can also garnish with fresh herbs like parsley before serving.

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