Slow Cooker Sausage and Potato Casserole
A hearty casserole combining smoky turkey kielbasa, tender potatoes, and melty cheddar, all cooked low and slow for maximum comfort with minimal effort.
Ingredients
Main ingredients
- 1 32 oz bag frozen hash browns (shredded) Or substitute with 2.5–3 lb fresh diced potatoes.
- 14 oz turkey kielbasa, cut into small pieces
- 1 small onion diced onion
- 2.5 cups shredded cheddar cheese, divided
- 1 10.5 oz can cream of mushroom soup Can swap for cream of chicken if preferred.
- 1/2 cup sour cream Use reduced-fat for a lighter version.
- 1 tsp Creole seasoning Or your preferred seasoning blend.
- to taste salt and pepper
Instructions
Preparation
- Grease the slow cooker with nonstick spray or a little butter to prevent sticking.
- Place hash browns (fresh diced potatoes), turkey kielbasa pieces, diced onion, and 2 cups of the shredded cheddar into the slow cooker. Toss gently to combine.
- In a medium bowl, whisk together cream of mushroom soup, sour cream, Creole seasoning, and a pinch of salt and pepper until smooth.
- Pour the creamy mixture over the potato and turkey kielbasa mixture. Stir gently until everything is evenly coated.
- Sprinkle the remaining 1/2 cup of cheddar evenly over the top.
Cooking
- Cover and cook on LOW for 6 hours or HIGH for 4 hours. The casserole is done when potatoes and onions are tender.
- Let sit 5–10 minutes before serving for easier scooping.
Notes
This casserole reheats and freezes well. For a vegetarian version, replace turkey kielbasa with smoked tempeh or a blend of mushrooms and smoked paprika.