Ingredients:
• 1 (32 oz) bag frozen hashbrowns
• 1 lb kielbasa, diced
• 1 small onion, diced
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1 (10 oz) can cream of mushroom or chicken soup
• Salt, pepper, minced garlic, onion powder (optional, to taste)
• 1/2 cup shredded cheddar cheese (for topping)
Directions:
1. Grease your slow cooker. Add the frozen hashbrowns, diced kielbasa, diced onion, and 2 cups of cheddar cheese to the slow cooker.
2. In a separate bowl, mix together the cream of soup, milk, sour cream, and seasonings (salt, pepper, garlic, onion powder).
3. Pour the soup mixture over the hashbrowns and kielbasa in the slow cooker. Stir gently to combine.
4. Sprinkle 1/2 cup of shredded cheddar cheese on top.
5. Cover and cook on low for 6 hours or high for 3-4 hours.
6. Serve with a salad or roasted veggies, and for a real treat, pair with Texas garlic toast!
Enjoy this hearty, comforting meal that’s both easy to make and budget-friendly!