Hashbrown Kielbasa Casserole

Lily Brooks

This hashbrown and kielbasa casserole delivers the ultimate comfort food experience in just 50 minutes. Creamy, cheesy, and smoky, it's perfect for busy weeknights.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Main Course

Cuisine: American Comfort Food

Calories: 425

Ingredients Method Nutrition Notes

Ingredients

1 bag 30 oz frozen hashbrown potatoes, thawed
1 lb Polish kielbasa sliced
2 cups sharp cheddar cheese shredded
1 cup sour cream
1 can 10.5 oz cream of mushroom soup
½ cup yellow onion finely diced
2 tablespoons butter melted
1 cup panko breadcrumbs
¼ cup parmesan cheese grated
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste

Method

Preheat oven to 375°F. Grease a 9x13-inch baking dish.
In a large bowl, mix thawed hashbrowns, sour cream, mushroom soup, and diced onions.
Fold in sliced kielbasa and 1½ cups cheddar cheese. Reserve remaining cheese.
Transfer to baking dish, top with reserved cheddar.
In a bowl, mix panko, parmesan, olive oil, garlic powder, and paprika. Sprinkle over top.
Cover with foil, bake 25 minutes. Remove foil, bake 10-15 minutes more. Let rest 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 28gProtein: 18gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 15gCholesterol: 55mgSodium: 890mgFiber: 3gSugar: 3g

Notes

Always thaw hashbrowns and pat dry to avoid sogginess. Browning kielbasa before baking adds extra flavor.

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