Slow Cooker Cheesy Kielbasa Hashbrown Casserole
This Slow Cooker Cheesy Kielbasa Hashbrown Casserole is a creamy, comforting dish made with hash browns, kielbasa, onion, cheese, butter, milk, and cream. It is perfect for breakfast, brunch, dinner, or potluck gatherings.
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Servings: 0
Ingredients
- 1 32-oz bag hash browns defrosted
- 18 oz kielbasa thawed and cut into small pieces
- 1 small onion diced
- 1/2 c butter melted
- 2 1/2 c shredded cheese
- 1 10.5-oz can cream of chicken soup
- 1 c whole milk
- 1/2 c heavy cream
- 1 tsp black pepper
- 1/2 tsp onion powder
Instructions
- Lightly grease the slow cooker insert.
- In the prepared slow cooker, combine the defrosted hash browns, kielbasa, diced onion, black pepper, onion powder, and 2 cups of the shredded cheese. Stir until evenly mixed.
- In a separate mixing bowl, whisk together the cream of chicken soup, melted butter, whole milk, and heavy cream until smooth.
- Pour the cream mixture evenly over the hash brown mixture in the slow cooker.
- Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
- Cover and cook on high for 3 hours, or until the potatoes are tender and the casserole is hot and fully set.
- Serve warm.
Notes
To make this Slow Cooker Cheesy Kielbasa Hashbrown Casserole gluten free, use a gluten-free condensed cream soup or homemade gluten-free cream sauce in place of the canned cream of chicken soup, since traditional condensed soups often contain gluten. You should also verify that the kielbasa, shredded cheese, onion powder, and any other packaged ingredients are labeled gluten free, as fillers or additives can vary by brand. Frozen hash browns are often naturally gluten free, but it is still a good idea to check the package for cross-contact warnings. If cross-contact is a concern, prepare the casserole in a clean slow cooker insert and use utensils that have not been used with gluten-containing foods.