Combine Ingredients
Grease your slow cooker, then layer in the sliced kielbasa, hash browns, diced onion, and 1 cup of cheddar cheese.
2. Prepare the Sauce
In a bowl, whisk together the cream of mushroom or chicken soup, milk, sour cream, salt, pepper, garlic powder, and onion powder.
3. Assemble & Cook
Pour the sauce over the kielbasa and hash browns. Stir gently, then sprinkle the remaining 1 cup of cheddar cheese on top. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
4. Serve
Scoop into bowls and enjoy hot, alongside a fresh salad or roasted veggies.
Tips for Success
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Extra creamy: Stir in an additional ¼ cup sour cream or a splash of heavy cream at the end.
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Cheese upgrade: Mix cheddar with mozzarella or Monterey Jack for a gooey, melty topping.
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Time saver: Use pre-diced frozen onions and peppers for faster prep.
Variations
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Veggie boost: Add broccoli, bell peppers, or peas for extra nutrition.
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Spicy twist: Swap kielbasa for spicy sausage or sprinkle in red pepper flakes.
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Breakfast casserole: Replace hash browns with tater tots and top with scrambled eggs for brunch.
FAQs
Can I make this ahead of time?
Yes! Assemble everything in the slow cooker insert, cover, and refrigerate overnight. Cook as directed the next day.
Can I bake this instead of using a slow cooker?
Absolutely! Layer in a greased 9×13 baking dish, cover with foil, and bake at 350°F (175°C) for 45 minutes. Remove the foil and bake an additional 10 minutes until golden and bubbly.
Does this freeze well?
Yes. Store cooled leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave.
Conclusion
This Dump and Go Kielbasa Casserole delivers smoky sausage, creamy potatoes, and melted cheese—all in one convenient, slow-cooker meal. Easy to prepare, budget-friendly, and family-approved, it’s perfect for busy weeknights or lazy weekends. Minimal prep, maximum comfort—this casserole will quickly become a staple in your kitchen.