1 package (28-ounce size) frozen hash brown potatoes
1 pound fully cooked kielbasa or polish sausage, cut into 1/4" slices [I used turkey kielbasa.]
1 can (10 3/4-ounce size) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1/2 cup water [I just used 1/2 can of water.]
In a slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours, or until the potatoes are tender.
Featured Paper Blog Hop: Central Park
1 day ago