Description
This hearty Kielbasa Hashbrown Casserole is a cheesy, comforting dish packed with smoky kielbasa, crispy hashbrowns, and a creamy, flavorful sauce. Perfect for busy weeknights or a satisfying brunch!
Ingredients
Units
Scale
- 1 (32 oz) bag frozen hashbrowns, thawed
- 1 (14 oz) package kielbasa, sliced into rounds
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 2 tbsp melted butter
- 1/2 cup crushed Ritz crackers or breadcrumbs (for topping)
- 2 tbsp chopped parsley (for garnish)
Instructions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: Cook Kielbasa
- In a skillet over medium heat, cook kielbasa slices until browned, about 3-4 minutes per side. Remove from heat.
Step 3: Mix Casserole Ingredients
- In a large bowl, combine hashbrowns, cream of mushroom soup, sour cream, cheddar cheese, milk, diced onion, garlic, smoked paprika, salt, pepper, and thyme. Stir until well combined.
- Fold in the cooked kielbasa slices.
Step 4: Assemble & Bake
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix melted butter and crushed Ritz crackers (or breadcrumbs). Sprinkle over the casserole.
- Bake uncovered for 40-45 minutes, or until the top is golden brown and the casserole is bubbly.
Step 5: Serve & Enjoy
- Let cool for 5 minutes, then g
Notes
- For extra cheesiness, sprinkle an additional ½ cup shredded cheddar on top before baking.
- Swap cream of mushroom soup with cream of chicken or cheddar soup for a different flavor.
- Try using smoked sausage or andouille sausage for a spicier kick.
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg