Description
A comforting casserole filled with smoked kielbasa sausage, creamy potatoes, and topped with gooey cheddar cheese.
Ingredients
- 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 (or cream of mushroom)
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup chopped green onions (or sautéed white onion)
- 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 oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Mix cream of chicken soup, sour cream, 1 ½ cups cheese, green onions, garlic powder, black pepper, and paprika in a bowl.
- Stir in the thawed hash browns until evenly coated.
- Fold in the sliced kielbasa sausage gently.
- Spread the mixture into the prepared baking dish.
- Top with remaining cheddar cheese.
- Mix melted butter with crushed cornflakes or Ritz crackers and scatter on top (optional).
- Bake for 40 to 45 minutes until bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes
For best results, use freshly shredded cheese and let the cream of chicken soup reach room temperature before mixing.
