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Directions
Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.
In a separate bowl, combine cream of chicken, butter, and milk. Pour over hash brown mix.
Sprinkle remaining cheese over top.
Cook on high for 3 hours.
Notes
• Storing: Cool completely and place in airtight container. Keep in fridge for up to 4 days.
• Freezing: Once cooled, either divide into individual servings in freezer containers or transfer it to an airtight container. Store up to 2 months.
• Reheating: Place the casserole in a baking dish and bake in a preheated oven at 350° F until hot. You can also place it back in the slow cooker in the morning and let it cook on low until heated through – it will be ready later in the day.
• Additions: Red Pepper flakes or a few dashes of your favorite hot sauce add a little spiciness.
• Substitutions:
Sausage – You can substitute the Kielbasa with Smoked Sausage, Andouille sausage, or another variety of your preference.
Cream Soup – Cream of Mushroom or Cream of Celery soup is also delicious!
Half and Half / Whole Milk – Sour cream in place of milk is great and imparts a deeper flavor.
Hash Browns – I have substituted with tater tots, and it is great (my kids’ favorite version!) Also, you can dice fresh potatoes if you do not have hash browns.
Cheese – Cheddar is delicious as is Colby, Monterey Jack, and Colby Jack work very well in this recipe. Choose your favorite cheese that melts well! For the best melted cheese, shred your cheese from a block,
