Slow Cooker Sausage and Potato Casserole

Optional but I recommend for extra flavor: Sauté the sliced kielbasa and diced onion in a pan until lightly browned. Set aside to cool slightly. Grease your slow cooker. In the slow cooker, combine: Frozen hash browns Kielbasa (sautéed or raw) Onion (sautéed or raw) 2 cups of shredded cheese In a separate bowl, mix: Cream of mushroom soup Sour cream Creole seasoning Salt and pepper Pour the soup mixture over the ingredients in the slow cooker. Stir gently to combine. Sprinkle the remaining 1 cup of cheese over the top. Cook on low for 6 hours or on high for 4 hours. The casserole is done when the potatoes and onions are cooked through.