Description
A warm and creamy dish filled with tender hash browns, smoky kielbasa, and gooey cheddar cheese, perfect for autumn gatherings.
Ingredients
Scale
- 1 lb (450 g) smoked kielbasa sausage, sliced into ½-inch pieces
- 1 bag (32 oz / 900 g) frozen diced hash brown potatoes, thawed
- 1 can (10.5 oz / 295 g) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup chopped green onions
- 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 the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Combine the cream of chicken soup, sour cream, 1 ½ cups of cheddar cheese, green onions, garlic powder, black pepper, and paprika in a large mixing bowl. Mix until smooth and creamy.
- Stir in the thawed hash brown potatoes, ensuring they are well coated with the mixture.
- Fold in the kielbasa slices, allowing them to join the comforting medley of flavors.
- Spread the mixture evenly into the prepared baking dish. Top with the remaining cheddar cheese for that gooey, melty goodness.
- Mix melted butter with crushed cornflakes or Ritz crackers, and sprinkle it over the cheese for an optional crunchy topping.
- Bake uncovered for 40-45 minutes, or until the casserole is bubbly and golden brown.
- Allow it to rest for 5 minutes before serving to let the flavors settle. Enjoy!
Notes
Make ahead: Prepare in advance and store in the fridge, bake before serving. Substitute cream of chicken soup as desired. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 960mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg