Step-by-Step Guide Making Slow Cooker Cheesy Kielbasa Hashbrown Casserole

Dive into the ultimate comfort food with this Slow Cooker Cheesy Kielbasa Hashbrown Casserole, a dish that combines the smoky flavors of kielbasa sausage with the heartiness of hash browns and the gooey delight of melted cheese. This recipe is a dream come true for those who love to come home to the warm, welcoming aroma of a ready-to-eat meal. Perfect for busy weeknights, potlucks, or cozy weekend brunches, this casserole offers the ease of slow cooking without compromising on taste. Get ready to indulge in a dish that’s sure to become a staple in your comfort food repertoire.



Why You’ll Love This Casserole:

  • Hearty and Filling: A satisfying blend of protein, carbs, and cheese that will keep you full and content.
  • Effortless Preparation: Just layer the ingredients in your slow cooker and let it do the rest.
  • Versatile: Easily adaptable to include your favorite veggies or switch up the cheese for a new flavor every time.
  • Crowd-Pleaser: Bound to be a hit at any gathering, pleasing both kids and adults alike.

Ingredients Notes For Slow Cooker Cheesy Kielbasa Hashbrown Casserole:

  • Kielbasa Sausage: Pre-cooked kielbasa sausage, sliced into rounds, offers a smoky, savory flavor that’s the backbone of this dish.
  • Frozen Hash Browns: A convenient choice that cuts down on prep time. Thaw slightly for more even cooking.
  • Cheese: A mix of sharp cheddar and Monterey Jack cheeses provides a perfect melty texture and rich flavor. Feel free to experiment with other cheeses as well.
  • Cream of Chicken Soup: Creates a creamy base that brings all the components together. Substitute with cream of mushroom or celery soup for a variation.
  • Onions and Bell Peppers: Add a layer of sweetness and crunch. Pre-sautéing them is optional but can enhance their flavor.
  • Seasonings: Garlic powder, salt, and pepper enhance the overall taste of the casserole.

Recipe Steps:

  1. Prepare the Ingredients: Lightly grease the inside of your slow cooker. If you prefer, lightly sauté the onions and bell peppers to soften them before adding to the casserole.
  2. Layer the Casserole: Start by layering half of the frozen hash browns at the bottom of the slow cooker. Add a layer of sliced kielbasa, followed by half of the sautéed onions and bell peppers. Sprinkle half of the cheese over the top. Repeat the layers with the remaining ingredients.
  3. Add the Soup: In a bowl, mix the cream of chicken soup with a little milk to thin it out. Pour this mixture evenly over the casserole.
  4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the hash browns are tender and the casserole is bubbly.
  5. Serve: Optionally, garnish with chopped green onions or parsley for a pop of color before serving.

Storage Options:

  • Refrigerate: Cool any leftovers and store them in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Warm portions in the microwave or in the oven until heated through. Adding a splash of milk can help revive the creaminess.


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Step-by-Step Guide Making Slow Cooker Cheesy Kielbasa Hashbrown 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
  • 23 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)
  • Green onions or chives, chopped, for garnish


  1. Prepare the Ingredients:
    • If your hash browns are not yet thawed, take them out of the freezer to thaw while you prep the rest of the ingredients.
    • Slice the kielbasa into 1/4-inch pieces, dice the onion, and mince the garlic.
  2. Mix the Casserole Base:
    • In a large bowl, combine the thawed hash browns, sliced kielbasa, diced onion, minced garlic, and 1 cup of the shredded cheddar cheese.
    • In another bowl, mix together the sour cream, cream of chicken soup, chicken broth, salt, pepper, and paprika until well combined. Pour this mixture over the hash brown mixture and stir to ensure everything is evenly coated.
  3. Slow Cook:
    • Grease the inside of your slow cooker with butter or cooking spray. Transfer the hash brown mixture into the slow cooker and spread it out evenly.
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the edges are golden and crispy and the casserole is heated through.
  4. Add Cheese and Garnish:
    • Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole during the last 30 minutes of cooking. Cover again and let the cheese melt.
    • Once done, garnish with chopped green onions or chives before serving.
  • Author: Maria

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