Super easy, budget-friendly, and feeds a crowd for under $12!
This Dump & Bake Kielbasa Hashbrown Casserole is the perfect no-fuss meal for busy days. With just a few simple ingredients, this one-pan wonder combines smoky sausage, hearty potatoes, and creamy goodness for a comforting dinner everyone will love. Minimal prep and maximum flavor—this is sure to be a repeat recipe in your home!
Why You’ll Love This Recipe
Budget-Friendly: Feeds a crowd without breaking the bank.
Quick & Easy: Minimal chopping and prep—it’s a true dump-and-bake dish!
Crowd-Pleaser: A family-friendly meal that’s perfect for potlucks, busy weeknights, or meal prep.
Ingredients
1 package (12–14 oz) Kielbasa or smoked sausage (Ekrich is great), sliced into chunks
1 (32 oz) bag of frozen hashbrowns (shredded or diced)
1 small onion, diced
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
Optional: Chopped green onions or parsley for garnish
How to Make Kielbasa Hashbrown Casserole
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Prepare the Ingredients
Slice the kielbasa into chunks and dice the onion.
In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, paprika (if using), salt, and pepper. Whisk until smooth.
Step 3: Assemble the Casserole
- Add the frozen hashbrowns, sliced kielbasa, diced onion, and 1 1/2 cups of shredded cheese to the bowl with the soup mixture. Mix well to coat everything evenly.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
Step 4: Top & Bake
Sprinkle the remaining 1/2 cup of cheese over the top. Cover the dish with aluminum foil.
Bake for 35 minutes covered, then remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
Step 5: Serve
Let the casserole cool for a few minutes before serving. Garnish with chopped green onions or parsley for added freshness.
Tips for Success
Customize Your Veggies: Add diced bell peppers, frozen peas, or corn for extra color and nutrition.
Spice It Up: Use spicy sausage or add red pepper flakes for a kick.
Cheese Variations: Try Monterey Jack, Colby, or Pepper Jack cheese for a twist.
Make It Creamier: Swap milk for heavy cream for an extra-rich casserole.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Bake it as directed when ready to serve.
Can I use fresh potatoes instead of frozen hashbrowns?
Certainly! Dice fresh potatoes into small cubes or shred them. Be sure to parboil the cubes for 5–7 minutes to ensure they cook through.
Can I freeze leftovers?
Absolutely! Store leftovers in an airtight container and freeze for up to 3 months. Thaw in the fridge and reheat in the oven or microwave.
Serving Suggestions
Pair with a crisp green salad or steamed broccoli for a balanced meal.
Serve with crusty bread or dinner rolls to soak up the creamy sauce.
For breakfast, top leftovers with a fried egg for a hearty start to your day.
Timing & Yield
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour
Servings: 6–8
Why It Works
This Kielbasa Hashbrown Casserole is a lifesaver on busy nights. The smoky sausage pairs perfectly with the creamy, cheesy potatoes, while the crunchy golden topping adds irresistible texture. It’s a dump-and-bake recipe that feels homemade without the hassle. Plus, it’s affordable, customizable, and perfect for feeding a crowd.
Give this comforting casserole a try—you’ll see why it’s a family favorite! 🥔🧀✨