12 oz Kielbas sliced into bite-size (about 1/2 inch thick)
2 tablespoons melted butter
3 cans 14.5 oz. diced potatoes, drained
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced onion
1 teaspoon onion powder
1/2 cup chopped onions
3 cups fresh shredded cheese
1 can 10.5 oz. cheddar cream soup
1/2 cup milk

12 oz Kielbas sliced into bite-size (about 1/2 inch thick) 2 tablespoons melted butter 3 can s 14.5 oz. diced potatoes, drained 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon minced onion 1 teaspoon onion powder 1/2 cup chopped onions 3 cup s fresh shredded cheese 1 can 10.5 oz. cheddar cream soup 1/2 cup milk

Spray the slow cooker liner with non-stick spray.
Add melted butter. Pour the potatoes and the spices. Mix to coat.
Add the sliced Kielbasa, chopped onions, and cheese. Mix well.
Add the cheddar cream soup and the milk and mix until all ingredients are well
blended together.
Cover and cook on high for 3-4 hours or low for 5-6 hours until the potatoes are
nice and soft.
Serve and enjoy with your favorite toppings!