If you’re like me, the last thing you want to do after a busy day is spend hours in the kitchen. That’s why I’m sharing one of my go-to recipes that’s simple, budget-friendly, and feeds a crowd—my Super Easy Kielbasa & Hashbrown Dump Meal. It’s packed with flavor, requires minimal prep, and the best part? It costs around $12 or less to make!

Why I Love This Recipe:

Quick to prep: No need for fancy cooking skills. Just chop, dump, and mix.
Feeds a lot: This recipe makes enough to serve a family or have leftovers for the next day.
Comfort food: It’s hearty, cheesy, and absolutely delicious. Perfect for cozy nights in.
Slow cooker magic: Let your slow cooker do all the work while you relax or tackle your to-do list.

Ingredients You’ll Need:

1 package of Kielbasa or smoked sausage (I love using Ekrich sausage) cut into chunks
1 (32 oz) bag of frozen hashbrowns
1 small onion, diced
2 cups of cheddar cheese (plus an extra ½ cup for topping)
½ cup of sour cream
½ cup of milk
1 (10 oz) can of cream of mushroom or chicken soup
Salt, pepper, *minced garlic, and *onion powder to taste

Step-by-Step Instructions:

Prep your ingredients: Start by cutting your kielbasa into bite-sized chunks and dicing the onion.
Dump everything into your slow cooker: In a greased slow cooker (or use crockpot liners for easy cleanup), add the sausage, frozen hashbrowns, diced onion, and 2 cups of cheddar cheese.
Mix your wet ingredients: In a separate bowl, whisk together the cream of mushroom (or chicken) soup, sour cream, and milk. Season with salt, pepper, minced garlic, and onion powder to taste.
Pour and top: Pour the soup mixture evenly over the sausage and hashbrowns. Give it a gentle stir, and then sprinkle the remaining ½ cup of cheddar cheese on top.
*Cook low and slow: Cover and cook on *low for 6 hours or on high for 3-4 hours until everything is hot and bubbling, and the hashbrowns are tender.
Serve and enjoy: Pair this dish with a fresh salad, roasted veggies, or even Texas garlic toast to make it a complete meal. It’s pure comfort in a bowl!

Budget-Friendly Tip:

If you’re looking to shave off a few dollars, you can opt for store-brand hashbrowns, cheese, and soup. The flavor will still be amazing, and you’ll save a little extra!

Why You’ll Love It:

This recipe is incredibly flexible. You can switch up the type of sausage you use, swap cheddar for another cheese like pepper jack, or even add extra veggies like bell peppers or broccoli for a boost of nutrition. Plus, this meal reheats wonderfully, making it a great option for meal prepping.

Final Thoughts:

Whether you’re cooking for a crowd or just want an easy, comforting meal that’s budget-friendly, this Super Easy Kielbasa & Hashbrown Dump Meal will quickly become a favorite in your household. It’s one of those no-fuss dishes that delivers big on flavor without breaking the bank or taking up your precious time. Let your slow cooker do the work, and enjoy every cheesy, sausage-filled bite!

Happy cooking! Let me know if you give it a try!

Super Easy Kielbasa & Hashbrown Dump Meal – Perfect for Busy Weeknights!

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Prep Time 10

Cook Time 3

Course Main Course

Cuisine American

Servings 8

Ingredients

– 1 package of Kielbasa or smoked sausage I love using Ekrich sausage cut into chunks
– 1 32 oz bag of frozen hashbrowns
– 1 small onion diced
– 2 cups of cheddar cheese plus an extra ½ cup for topping
– ½ cup of sour cream
– ½ cup of milk
– 1 10 oz can of cream of mushroom or chicken soup
– Salt pepper, minced garlic, and onion powder to taste

Instructions

Prep your ingredients: Start by cutting your kielbasa into bite-sized chunks and dicing the onion.
Dump everything into your slow cooker: In a greased slow cooker (or use crockpot liners for easy cleanup), add the sausage, frozen hashbrowns, diced onion, and 2 cups of cheddar cheese.
Mix your wet ingredients: In a separate bowl, whisk together the cream of mushroom (or chicken) soup, sour cream, and milk. Season with salt, pepper, minced garlic, and onion powder to taste.
Pour and top: Pour the soup mixture evenly over the sausage and hashbrowns. Give it a gentle stir, and then sprinkle the remaining ½ cup of cheddar cheese on top.
Cook low and slow: Cover and cook on low for 6 hours* or on high for 3-4 hours until everything is hot and bubbling, and the hashbrowns are tender.
Serve and enjoy : Pair this dish with a fresh salad, roasted veggies, or even Texas garlic toast to make it a complete meal. It’s pure comfort in a bowl!