Crockpot Kielbasa and Hash Brown Casserole

This crockpot kielbasa and hash brown casserole is the kind of easy, hearty comfort food that practically makes itself. Frozen diced hash browns, smoky sliced kielbasa and onion are layered in the slow cooker, smothered in a creamy sour cream sauce and topped with sharp cheddar. A few hours later you have a bubbling, cheesy casserole that feeds the whole family with just 10 minutes of prep. It is perfect for busy weeknights, lazy weekends, potlucks and even brunch.

Why You’ll Love This Crockpot Kielbasa and Hash Brown Casserole

• 10 minutes of prep: layer, pour, sprinkle and let the slow cooker do the rest.
• Only 7 ingredients: simple freezer, fridge and pantry staples.
• Creamy and cheesy: tender potatoes in a rich, savory sauce.
• Smoky flavor: kielbasa seasons the whole casserole as it cooks.
• Feeds a crowd: makes 6 to 8 generous servings.
• No thawing needed: the hash browns go in straight from the freezer.

Ingredients for Crockpot Kielbasa and Hash Brown Casserole

• 1 bag (about 30 oz) frozen diced hash brown potatoes
• 1 package (about 14 oz) smoked polska kielbasa, sliced into rounds
• 1 yellow onion, diced
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp black pepper

Ingredient Notes

Hash browns: Use frozen diced (cubed) hash browns, sometimes sold as southern-style. They hold their shape better than shredded potatoes during the long cook. No need to thaw.

Kielbasa: Fully cooked smoked polska kielbasa adds the most flavor. Any smoked sausage or turkey kielbasa works well too.

Cream of chicken soup: Cream of mushroom or cream of celery soup are easy swaps.

Sour cream: Full-fat sour cream gives the creamiest sauce. Plain Greek yogurt works in a pinch.

Cheddar: Shredding sharp cheddar from a block gives the smoothest melt and boldest flavor.

How to Make Crockpot Kielbasa and Hash Brown Casserole

Step by Step

1. Prep the slow cooker. Lightly grease a 6-quart slow cooker with butter or cooking spray.
2. Add the hash browns. Spread the frozen diced hash browns evenly over the bottom.
3. Layer the kielbasa and onion. Scatter the sliced kielbasa and diced onion over the potatoes.
4. Make the sauce. In a bowl, stir together the cream of chicken soup and sour cream until smooth.
5. Pour it over. Spoon the sauce evenly over the kielbasa layer, spreading it toward the edges.
6. Top it. Sprinkle the shredded cheddar and black pepper over the top.
7. Slow cook. Cover and cook on LOW for 5 to 6 hours or on HIGH for about 3 hours, until the potatoes are tender and the edges are bubbling.
8. Stir and serve. Gently stir everything together until creamy, then serve hot.

Slow cookers vary, so check the potatoes near the end of the cooking time. They are done when a fork slides through easily.

Tips for the Best Crockpot Kielbasa and Hash Brown Casserole

Brown the Kielbasa (Optional)

For extra flavor, sear the kielbasa slices in a skillet for 3 to 4 minutes before adding them. The caramelized edges add a delicious smoky depth.

Keep the Lid On

Every time you lift the lid, heat escapes and the cooking time gets longer. Resist peeking until the last half hour.

Spread the Sauce Evenly

Thick condensed soup does not spread on its own, so make sure it covers the edges. This keeps the potatoes from drying out.

Season at the End

The kielbasa, soup and cheese are already salty, so taste before adding any salt.

Add Extra Cheese

For a gooey top, sprinkle an extra 1/2 cup of cheddar over the casserole after stirring, cover, and let it melt for 10 minutes.

Is It Breakfast or Dinner?

Both. With potatoes, sausage and cheese, this casserole tastes like a hearty country breakfast, so it is wonderful for brunch with fried eggs on top. It is also filling enough to serve as a complete dinner with a simple side. That versatility is exactly why it shows up at so many potlucks, game days and family gatherings.

Variations

• Bell peppers: add 1 diced red or green bell pepper with the onion for color and sweetness.
• Corn: stir in 1 cup frozen corn kernels with the kielbasa.
• Smoked sausage swap: use any smoked sausage, turkey sausage or diced ham.
• Different cheese: try Colby Jack, pepper jack or a Mexican-style blend.
• A little heat: add a pinch of red pepper flakes or a few dashes of hot sauce to the sauce.
• Crunchy topping: sprinkle with crispy fried onions just before serving.

What to Serve With It

Serve this casserole with a crisp green salad, steamed green beans, roasted broccoli or warm dinner rolls. For brunch, add fresh fruit and fried or scrambled eggs. Looking for more easy sausage and potato meals? Try our Slow Cooker Sausage and Potato Foil Packets, a quick Smoked Sausage and Potatoes Skillet or, for brunch, this Sausage, Egg and Cream Cheese Hashbrown Casserole.

Storage

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm individual portions in the microwave for 1 to 2 minutes, or reheat a larger amount in a covered baking dish at 350°F for 15 to 20 minutes. Add a splash of milk if it seems thick.

Freezing: Freeze cooled portions for up to 2 months. The sour cream sauce may be slightly less smooth after thawing, but a good stir brings it back together.

Frequently Asked Questions

Do I need to thaw the hash browns?

No. Add them straight from the freezer. They cook through and soak up the creamy sauce as they warm.

Can I use shredded hash browns?

Yes, but they cook faster and turn softer. Start checking after 4 hours on LOW.

Can I bake this casserole in the oven?

Yes. Layer everything in a greased 9×13-inch dish, cover with foil and bake at 375°F for 45 minutes. Uncover and bake 15 to 20 minutes more until bubbly.

Can I assemble it the night before?

You can prep the kielbasa, onion and sauce ahead and refrigerate them separately. Assemble in the morning with the frozen hash browns and start cooking.

How many people does crockpot kielbasa and hash brown casserole serve?

It makes 6 to 8 servings, depending on portion size and sides.