Description
A comforting casserole combining smoky kielbasa sausage, creamy soup, and cheesy potato goodness, perfect for a cozy dinner.
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 your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine cream of chicken soup, sour cream, 1 ½ cups of cheddar cheese, chopped onions, garlic powder, black pepper, and paprika. Mix until smooth.
- Stir in the thawed hash brown potatoes until evenly coated.
- Fold in the sliced kielbasa sausage.
- Spread the mixture into the prepared baking dish.
- Sprinkle with the remaining ½ cup of cheddar cheese.
- For a crunchy topping, mix melted butter with the crushed cornflakes or Ritz crackers and scatter it over the casserole.
- Bake uncovered for 40–45 minutes until bubbly and golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
Feel free to substitute ingredients for a twist on the dish, such as using Greek yogurt instead of sour cream or cream of celery soup for a different flavor.