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  • 1 pound kielbasa sausage, sliced into rounds
  • 1 (30-ounce) bag frozen shredded hash browns
  • 1 small onion, finely chopped
  • 2 cups shredded cheddar cheese
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cook the Kielbasa: In a large skillet over medium heat, cook the sliced kielbasa until it’s lightly browned. Remove from heat and set aside.
  3. Combine Ingredients: In a large mixing bowl, combine the frozen hash browns, chopped onion, shredded cheddar cheese, condensed cream of mushroom soup, condensed cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.
  4. Add Kielbasa: Fold the cooked kielbasa into the mixture.
  5. Transfer to Baking Dish: Pour the mixture into the greased baking dish. Spread it out evenly.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  7. Uncover and Finish: Remove the foil and bake for an additional 15-20 minutes or until the casserole is hot, bubbly, and the top is golden brown.
  8. Garnish and Serve: If desired, garnish the casserole with chopped fresh parsley before serving. This adds a touch of freshness.
  9. Serve: Allow the casserole to cool slightly before serving. It makes a hearty and satisfying dish on its own or can be served with a side salad or vegetables.
See also  Cajun Honey Butter Salmon

Enjoy your Creamy Kielbasa and Hashbrown Casserole!