Kielbasa and Hashbrown Casserole is a hearty, cheesy, and comforting dish that’s perfect for busy weeknights, lazy weekends, or even brunch. With just a handful of ingredients, this one-dish meal is simple to throw together and loaded with savory smoked sausage, creamy cheese, and golden hashbrowns.
Why You’ll Love This Recipe
I love this recipe because it’s satisfying, budget-friendly, and full of comforting flavors. The smoky sausage pairs perfectly with tender hashbrowns, melty cheddar, and a touch of tangy sour cream. It’s a one-bowl, one-pan kind of meal that always hits the spot—and it makes fantastic leftovers too.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 package kielbasa or smoked sausage, cut into chunks
1 (32 oz) bag frozen hashbrowns
1 small onion, diced
2 cups shredded cheddar cheese
½ cup sour cream
salt and pepper to taste
optional: garlic powder, paprika, green onions for garnish
directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, I combine the hashbrowns, diced onion, sour cream, shredded cheese, and a pinch of salt and pepper. I mix everything until evenly coated.
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I stir in the kielbasa chunks and transfer the mixture to the prepared baking dish, spreading it out evenly.
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I bake uncovered for 40–45 minutes, or until the top is golden and the cheese is melted and bubbly.
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I let it cool for a few minutes before serving and sprinkle chopped green onions on top for a pop of color and flavor if I have them on hand.
Servings and timing
This recipe makes 6–8 servings. Prep time is about 10 minutes, and bake time is 40–45 minutes, so it’s ready in under an hour.
Variations
Sometimes I add a cup of cream of mushroom or cream of chicken soup to make it even creamier. I’ve also tossed in some frozen peas or bell peppers for color and a veggie boost. For a spicy version, I use pepper jack cheese or add a dash of hot sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or pop it in the oven at 325°F until warmed through. It also freezes well—I just thaw overnight in the fridge and bake again until hot.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, I’ve grated fresh potatoes in a pinch, but I squeeze out the excess moisture so the casserole doesn’t get watery.
Is this dish good for breakfast?
Absolutely. I’ve served it for brunch with eggs on the side or even cracked a few eggs on top before baking.
Can I make this ahead of time?
Yes, I assemble it and refrigerate it unbaked for up to 24 hours. I bake it fresh when I’m ready to serve.
What kind of sausage works best?
I usually go with kielbasa or any smoked sausage—it gives the best flavor and texture.
Can I add more cheese?
Of course. I’ve added a third cup or used a mix of cheeses like mozzarella or Monterey Jack for extra gooey goodness.
Conclusion
Kielbasa and Hashbrown Casserole is a simple, cozy, and filling dish that’s perfect for feeding a crowd or making ahead for easy dinners. It’s cheesy, savory, and packed with smoky sausage flavor—all baked into one delicious casserole. Whether I serve it for breakfast or dinner, this dish never disappoints.
Print
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Casserole
- Method: Baked
- Cuisine: American
Description
Kielbasa and Hashbrown Casserole is a hearty, cheesy, and comforting one-dish meal made with smoky sausage, golden hashbrowns, and melty cheddar. Perfect for weeknights, brunch, or potlucks, this easy casserole recipe is budget-friendly, freezer-friendly, and full of bold, savory flavor.
Ingredients
- 1 package kielbasa or smoked sausage, cut into chunks
- 1 (32 oz) bag frozen hashbrowns
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper, to taste
- Optional: garlic powder, paprika, chopped green onions (for garnish)
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, mix hashbrowns, diced onion, sour cream, shredded cheese, salt, and pepper until well combined.
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Stir in kielbasa chunks and spread the mixture evenly in the baking dish.
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Bake uncovered for 40–45 minutes, or until golden on top and cheese is melted and bubbly.
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Let cool slightly before serving. Garnish with chopped green onions, if desired.
Notes
- Add 1 cup cream of mushroom or chicken soup for extra creaminess.
- Mix in frozen peas, bell peppers, or spicy cheese like pepper jack for variations.
- Great for breakfast—try cracking eggs on top before baking!
- Can be made ahead and stored in the fridge unbaked for up to 24 hours.
- Leftovers store well in the fridge for up to 4 days or freeze for later.
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