This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner!
Ingredients
- 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes
- 14 oz. kielbasa cut into small pieces
- 1 small onion diced
- 2 1/2 cups shredded cheddar cheese
- 10.5 oz can cream of chicken or mushroom soup
- 1/2 cup sour cream
- salt and pepper to taste
Instructions
- Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker. (Some people prefer to saute the sausage and onions before adding them. Also, If you substitute fresh diced potatoes for the frozen, you may need to add to the cooking time.)
- In a separate bowl, combine cream of chicken, sour cream, salt and pepper.
- Pour over hash brown mix and stir to combine.
- Sprinkle remaining cheese over top.
- Cook on low for 6-8 hours or on high for 4-5 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!
Notes
- You may want to saute the onion and sausage before adding to the slow cooker.
- If you substitute fresh diced potatoes for the frozen, you will probably need to add to the cooking time. The dish is done once your potatoes and onions are cooked.
- The original recipe called for 1/2 cup milk, but many people said that it turned out too runny, so I changed it to 1/2 cup sour cream instead.
