Recipe: Tasty Crock-Pot Kielbasa, Potato, Green Bean Cheesy Casserole

Crock-Pot Kielbasa, Potato, Green Bean Cheesy Casserole. Kielbasa, green beans and potatoes blend together to make this wonderful and comforting casserole-and the slow cooker does all the work! This is genuinely one of those "toss and forget" crockpot meals that tastes wonderful! I'm imagining it must be the combination of ingredients that makes this taste so good and the stock you use.

This Crock Pot Kielbasa and Green Beans with Potatoes is great! If you are cooking for a crowd you will love how much this recipe makes! It is great for a crowd and leftovers. You can have Crock-Pot Kielbasa, Potato, Green Bean Cheesy Casserole using 7 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Crock-Pot Kielbasa, Potato, Green Bean Cheesy Casserole

1. Prepare 4 of Sliced Potatoes or 3 to 4 Cans of Sliced Potatoes.
2. Prepare 16 oz of Pack Kielbasa cubed.
3. You need 2 Cans of Cut Green Beans.
4. Prepare 2 Cans of Cream of Mushroom or Celery Soup.
5. It's 1 Cup of Milk.
6. Prepare of lots of black pepper.
7. You need 1 Tablespoon of Garlic Powder.

If you are cooking for only a couple of people you can easily split this recipe in half. I made it so there would be a ton of leftovers. Kielbasa, green beans and potatoes blend together to make this wonderful and comforting casserole-and the slow cooker does all the work! This is genuinely one of those "toss and forget" crockpot meals that tastes wonderful!

Crock-Pot Kielbasa, Potato, Green Bean Cheesy Casserole instructions

1. Layer all ingredients by order of list above. Mix... Then cook on Low for 6hrs or 3 hrs on High.

Want to try an easy and delicious meat and potato meal that is not only cheesy and creamy, but filling and satisfying? Wait until you try this Kielbasa Sausage Cheesy Potato Casserole. This comfort food recipe is scrumptious, easy to make and simply delicious. I love making a simple casserole for dinner. How To Store Leftover Sausage, Potato, And Green Bean Casserole.

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