Description
A comforting and hearty casserole packed with smoked kielbasa, creamy hash browns, and topped with melted cheddar cheese.
Ingredients
Scale
- 1 lb smoked kielbasa sausage, sliced into ½-inch pieces
- 1 bag (32 oz) frozen diced hash brown potatoes, thawed
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup chopped green onions (or white onion sautéed)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter (melted)
- Optional: 1 cup crushed cornflakes or Ritz crackers for topping
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Combine cream of chicken soup, sour cream, 1 ½ cups cheddar cheese, green onions, garlic powder, black pepper, and paprika in a large mixing bowl. Mix until smooth.
- Stir in the hash brown potatoes until evenly coated, creating a thick mixture.
- Fold in the sliced kielbasa sausage, ensuring it’s well distributed.
- Spread the mixture into the prepared baking dish, leveling it evenly.
- Sprinkle the top with the remaining ½ cup of cheddar cheese.
- Mix melted butter with crushed cornflakes or crackers, then scatter over the casserole for a crunchy topping.
- Bake uncovered for 40–45 minutes until bubbly and the topping is golden brown.
- Let rest for 5 minutes before serving.
Notes
For best results, thaw the hash browns completely before mixing. Allowing the casserole to rest after baking helps it hold its shape when serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg