SLOW COOKER HASHBROWN AND KIELBASA CASSEROLE

There’s something incredibly comforting about a meal that requires minimal effort yet delivers maximum satisfaction. Enter the “dump meal,” a culinary lifesaver for busy days when you need a hearty and delicious meal without spending hours in the kitchen. One of my all-time favorite dump meals is this Super Easy Slow Cooker Hashbrown and Kielbasa Casserole. This recipe is a perfect blend of savory kielbasa, cheesy goodness, and tender hashbrowns, all brought together with a creamy sauce.

Growing up, my mom often made this dish on weekends when we were out and about all day. We would come home to the mouth-watering aroma of this  casserole, which had been simmering away in the slow cooker. It was always a hit with the family, and I cherish those cozy dinners around the table. This dish is not only easy to prepare but also versatile, allowing for various substitutions and additions to suit different tastes and dietary preferences. Let’s dive into the steps to create this delicious, comforting meal.

INGREDIENTS:

1 (32 oz) bag of frozen hashbrowns

1 kielbasa, diced

1 small onion, diced

2 cups shredded cheddar cheese

1/2 cup sour cream

1/2 cup milk

1 (10 oz) can cream of mushroom or cream of chicken soup

Salt and pepper to taste (optional)

Minced garlic (optional)

Onion powder (optional)

1/2 cup additional shredded cheddar cheese for topping

DIRECTIONS:

Grease the Slow Cooker: Begin by greasing the inside of your slow cooker. This will prevent the ingredients from sticking to the sides and make cleanup easier. You can use non-stick cooking spray or a light coating of vegetable oil.

Prepare the Ingredients:

Hashbrowns: No need to thaw the hashbrowns; they can go straight from the freezer into the slow cooker.

Kielbasa: Dice the kielbasa into bite-sized pieces. Kielbasa adds a wonderful smoky flavor to the dish, but you can substitute it with other types of sausage if you prefer.

Onion: Peel and dice a small onion. The onion adds a layer of sweetness and depth to the casserole.

Cheese: Measure out 2 cups of shredded cheddar cheese. You’ll also need an additional 1/2 cup of cheese for the topping later on …