Crock Pot Potato Kielbasa Casserole Dinner

Easy and filling. I use reduced-fat versions of the products, but if you want to use regular, go for it.

• Ready In: 7 hrs 10 mins
• Serves: 6-8

Ingredients

• 1 (2 lb) bag frozen cubed hash brown potatoes, thawed
• 1  lb reduced-fat kielbasa, sliced
• 2  minced garlic cloves
• 1  cup  chopped onion
• 1 1⁄2 cups  chopped carrots, I use preshredded bagged
• 1⁄2 cup  diced celery
• 1⁄2 cup  diced red bell pepper
• 4  tablespoons butter, cut up
• 1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon pepper
• 1  tablespoon  chopped parsley
• 1  teaspoon Worcestershire sauce
• 2  cups reduced-fat sour cream, mixed with
• 2  tablespoons flour
• 1⁄4 teaspoon dry mustard
• 1⁄4 cup low-fat milk
• 1⁄2-1  cup  shredded sharp cheddar cheese
•  additional milk, as needed

Directions

1. Spray or grease a large crock pot. Do NOT forget to do this!
2. Place thawed potatoes, sliced kielbasa, garlic, onion, carrots, celery, red bell pepper and butter in the crock pot.
3. Sprinkle with the salt, pepper, parsley and Worcestershire.
4. In a small bowl, whisk together the sour cream, flour, dry mustard and milk until smooth; pour into crockpot.
5. Stir everything together.
6. Cover and cook on low for about 6-8 hours (crockpot cook times vary).
7. After cooking time is over, lift lid and stir in desired amount of sharp cheddar cheese until melted. Add extra milk, if needed, to get desired moistness.