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Slow Cooker Sausage and Potato Casserole Recipe

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Ingredients

Scale
  • 2 Pounds diced potatoes (frozen hash browns can be used as well)
  • Kielbasa sausage, sliced
  • 1 small onion, diced
  • 3 cups shredded cheese, divided
  • 1 can cream of mushroom soup
  • Sour cream
  • 1 tsp. Creole seasoning (I use Slap Ya Mama)
  • Salt and pepper to taste

Instructions

  1. Optional but I recommend for extra flavor: Sauté the sliced kielbasa and diced onion in a pan until lightly browned. Set aside to cool slightly.
  2. Grease your slow cooker.
  3. In the slow cooker, combine:
    • Frozen hash browns
    • Kielbasa (sautéed or raw)
    • Onion (sautéed or raw)
    • 2 cups of shredded cheese
  4. In a separate bowl, mix:
    1. Cream of mushroom soup
    2. Sour cream
    3. Creole seasoning
    4. Salt and pepper
  5. Pour the soup mixture over the ingredients in the slow cooker. Stir gently to combine.
  6. Sprinkle the remaining 1 cup of cheese over the top.
  7. Cook on low for 6 hours or on high for 4 hours. The casserole is done when the potatoes and onions are cooked through.

Notes

  • If using fresh diced potatoes instead of frozen hash browns, you may need to increase the cooking time.
  • Be careful not to overcook, as the potatoes can become mushy.
  • Serve and enjoy!

Find it online: https://pennypinchinmom.com/slow-cooker-sausage-and-potato-casserole/