114 to 16-ounce kielbasa sausage, cut into 1/4-inch slices
1medium oniondiced
2-3clovesgarlicminced
2cupsshredded cheddar cheese
1cupsour cream
110.75-ounce can cream of chicken soup (or cream of mushroom for a vegetarian option)
1/2cupchicken brothor vegetable broth for a vegetarian option
1/2teaspoonsalt
1/4teaspoonblack pepper
1/4teaspoonpaprikaoptional for added flavor
Green onions or chiveschopped, for garnish
Instructions
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.
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.
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.
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.
Kristy Cook
