Ingredients

• 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes
• 28 oz. kielbasa cut into small pieces
• 1 small onion diced
• 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
• 2 cups elbows Pasta

Directions

1. Combine hash browns, kielbasa, onion, 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.)

2. In a separate bowl, combine cream of chicken, milk, sour cream, salt and pepper.

3. Pour over hash brown mix and stir to combine.

4. Sprinkle remaining cheese over top.

5. Cook on low for 4 hours It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes.

6. About 20 minutes before it is cook elbow pasta .Cook according to directions

7. Add cooked elbows to crockpot. Fold in pasta so it is well mixed. Now it is ready to be served

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