Slow Cooker Sausage and Potato Casserole

Ingredients

1 – 32 oz. bag of hash browns or may substitute fresh diced potatoes

14 oz. kielbasa cut into small pieces

1 small onion diced

1 Bell Pepper (I like Red but any will work)

2 1/2 cups shredded cheddar cheese

10.5 oz can cream of chicken or mushroom soup

1/2 cup sour cream

salt and pepper to taste

Instructions

• Combine hash browns, kielbasa, onion, pepper and 2 cups of the cheese in a greased slow cooker. (Some people prefer to saute the sausage and onions before adding them. Also, If you substitute fresh diced potatoes for the frozen, you may need to add to the cooking time.)
• In a separate bowl, combine cream of chicken, sour cream, salt and pepper.
• Pour over hash brown mix and stir to combine.
• Sprinkle remaining cheese over top.
• Cook on low for 6-8 hours or on high for 4-5 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes.