Sausage Potato Casserole is a comforting family favorite.
This Slow Cooker Sausage and Potato Casserole is the ultimate comfort food—easy, hearty, and packed with cheesy goodness. Tender hash browns, smoky kielbasa, and a creamy, flavorful sauce all come together in the slow cooker for a fuss-free family dinner that practically makes itself!
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (depending on slow cooker setting)
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course, Casserole
- Method: Slow Cooker
- Cuisine: American
Ingredients
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32 oz frozen diced hash brown potatoes (or substitute fresh diced potatoes)
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14 oz kielbasa sausage, sliced or cut into small pieces
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1 small onion, diced
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2 1/2 cups shredded cheddar cheese
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10.5 oz can cream of mushroom soup
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1/2 cup sour cream
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1 teaspoon Creole seasoning (or your favorite seasoning blend)
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Salt and pepper, to taste
Instructions
Slow Cooker Method:
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Mix the Base:
Lightly grease the inside of your slow cooker. Add the hash brown potatoes, kielbasa, diced onion, and 2 cups of the shredded cheddar cheese. -
Make the Creamy Mixture:
In a separate bowl, whisk together the cream of mushroom soup, sour cream, Creole seasoning, salt, and pepper. -
Combine Everything:
Pour the creamy mixture over the contents in the slow cooker. Gently stir until everything is well coated. -
Top and Cook:
Sprinkle the remaining 1/2 cup of shredded cheese on top.
Cover and cook:-
On LOW for 6 hours, or
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On HIGH for 4 hours
The casserole is ready when the potatoes are tender and the cheese is bubbly.
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Optional Oven Method:
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Preheat oven to 350°F (175°C).
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Combine all ingredients in a large bowl and mix thoroughly.
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Transfer mixture to a greased 9×13-inch casserole dish.
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Bake uncovered for 30 minutes, or until bubbly and golden on top.
Notes
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Sautéing the sausage and onions before adding to the slow cooker can enhance the depth of flavor.
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Fresh potatoes can be used instead of frozen, but they may require a slightly longer cooking time.
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Add diced bell peppers or peas for extra color and texture.
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Leftovers reheat beautifully the next day!