Ingredients
Casserole Base
- 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)
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter, melted
Topping (Optional)
- 1 cup crushed cornflakes or Ritz crackers for topping
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, 1 ½ cups of cheddar cheese, green onions, garlic powder, black pepper, and paprika. Mix everything until smooth.
- Stir in the thawed hash brown potatoes until they are evenly coated with the mixture.
- Fold in the sliced kielbasa sausage gently.
- Spread the mixture into the prepared baking dish.
- Sprinkle the remaining ½ cup of cheddar cheese on top.
- For added crunch, mix melted butter with crushed cornflakes or crackers, and scatter this over the casserole.
Cooking
- Bake uncovered for 40–45 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let it rest for about 5 minutes before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 3g
Notes
This casserole is a complete meal on its own but can be served with a fresh side salad or crusty bread. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 2 months.
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