Creamy Kielbasa and Hashbrown Casserole

Ingredients:

• 1 32 oz bag frozen hashbrowns
• 1 pound kielbasa, diced
• 1 small onion, diced
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1 10 oz can cream of mushroom or chicken soup
• Salt, pepper, minced garlic, and onion powder to taste (optional)

Instructions:

1. Grease the slow cooker insert.
2. Place diced kielbasa, frozen hashbrowns, diced onion, and 1 1/2 cups of shredded cheddar cheese in the slow cooker.
3. In a separate bowl, combine sour cream, milk, and cream of mushroom or chicken soup. If desired, add salt, pepper, minced garlic, and onion powder to taste.
4. Pour the mixture evenly over the ingredients in the slow cooker.
5. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
6. Cook on low for 6 hours or high for about 3-4 hours, or until the potatoes are tender and the cheese is melted and bubbly.
7. Serve with a side salad, roasted vegetables, or even Texas garlic toast for an indulgent meal.

Enjoy your delicious and budget-friendly dump meal!