Crockpot Cheesy Kielbasa and Hashbrown Casserole

Ingredients

• 14 oz Kielbasa sausage, sliced
• 30 oz Frozen hashbrowns
• 2 cups Cheddar cheese, shredded
• 10.5 oz Cream of chicken soup
• 1 cup Milk
• 1 medium Onion, diced
• 1 tsp Garlic powder
• ½ tsp Salt
• ½ tsp Black pepper
• 1 tbsp Olive oil

Instructions

1. Begin by greasing the inside of your slow cooker with olive oil to prevent sticking.
2. Add the sliced kielbasa sausage to the slow cooker, spreading it evenly across the bottom.
3. Layer the frozen hashbrowns over the kielbasa.
4. In a mixing bowl, combine the cream of chicken soup, milk, diced onion, garlic powder, salt, and pepper. Stir until well blended.
5. Pour the soup mixture over the hashbrowns, ensuring everything is covered.
6. Sprinkle the shredded cheddar cheese on top of the mixture.
7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the hashbrowns are tender and the cheese is melted.
8. Before serving, give the casserole a gentle stir and let it sit for a few minutes to thicken up.

Nutrition