Hashbrown Kielbasa Casserole
Hashbrown kielbasa casserole: browned kielbasa, onion and peppers stirred with frozen O'Brien hash browns, sour cream, cream of chicken soup, cream cheese, cheddar and milk, baked at 350F for 40 to 50 minutes. Serves 6.
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Ingredients
- 1 package kielbasa sliced into coins; smoked sausage or Polish sausage also work
- 1/2 cup onion chopped
- 1/3 cup colored bell peppers chopped
- 28 ounces frozen Southern style hash browns with onions and peppers (O'Brien) frozen, not thawed
- 1/2 cup sour cream
- 1 can cream of chicken soup
- 4 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese 1 cup stirred in, 1/2 cup reserved for the top
- 1/2 cup milk
- Tony Chachere's seasoning, salt and pepper to taste
Instructions
- Heat the oven to 350F.
- Slice the kielbasa into coins and brown them in a large skillet over medium-high heat.
- When the kielbasa is lightly browned, add the onion and peppers and cook until tender.
- Add the frozen hash browns, sour cream, cream of chicken soup, cream cheese, 1 cup of the cheddar, the milk and the seasonings. Stir until combined and pour into a 9x13-inch baking dish.
- Sprinkle the reserved 1/2 cup cheddar over the top.
- Bake at 350F for 40 to 50 minutes, until hot, bubbly and golden brown and the center reaches 165F on a food thermometer.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165F; not in a slow cooker.
Nutrition
Serving: 1servingCalories: 599kcalCarbohydrates: 32.7gProtein: 21.9gFat: 42.5gSodium: 1232mgFiber: 2.8gSugar: 5.4g
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