Easy Kielbasa Hashbrown Casserole

INGREDIENTS:

One packet of chunked smoked sausage, such as Ekrich Sausage or Kielbasa
A single 32-ounce bag of frozen hashbrowns
One little onion, chopped
Two cups of cheddar cheese, shredded
Half a cup of sour cream
Half a cup of milk

One 10-ounce can of chicken or cream of mushroom soup
To taste, add salt and pepper.
Garlic, chopped to taste
To taste, onion powder
An extra half cup of shredded cheese is optional for the garnish.

INSTRUCTIONS:

1. Set Up the Slow Cooker: Use cooking spray to grease the slow cooker or, for easier cleanup, use a crockpot liner.
2. Layer Ingredients: Add two cups of shredded cheddar cheese, chopped Kielbasa, frozen hashbrowns, and diced onion to the slow cooker.
3. Mix Sauce: Put the sour cream, milk, and cream of mushroom or chicken soup in an other bowl. To taste, add onion powder, minced garlic, salt, and pepper.
4. Combine: Cover the slow cooker’s contents with the soup mixture. To guarantee that everything is coated equally, thoroughly mix.
5. Top and Cook: Top with an extra 1/2 cup of shredded cheese, if you’d like. Cover and cook for 6 hours on low or 3–4 hours on high.
6. Serve: For a full supper, pair the casserole with Texas garlic bread, roasted vegetables, or a side salad.
   Savor your filling and simple supper!

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