Slow Cooker Sausage and Potato Casserole Recipe
Ingredients:
- 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
Instructions:
- 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.
- 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.
- 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.
- 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.
- Top with Cheese:
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the mixture in the slow cooker.
- 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.
- 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.
