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This Kielbasa Sausage Cheesy Potato Casserole is a perfect comfort meal that combines smoky sausage, tender potatoes, and rich cheese in one satisfying dish. It makes for a hearty dinner or a no-fuss potluck favorite that brings warmth and flavor to any table. The creamy sauce melds everything together, creating that bubbling, golden top that invites you in for seconds.
When I made this during a busy weeknight, it saved me so much time while still feeling like a special meal. Now it’s a go-to that my family always asks for.
Ingredients
- Kielbasa sausage: for smoky, flavorful meat that infuses the whole casserole
- Russet potatoes: because they hold their shape while soaking up the creamy sauce
- Cheddar cheese: melts smoothly and gives gooey, cheesy richness
- Onion: adds natural sweetness and aromatic depth
- Cream of chicken soup: makes the sauce rich and velvety
- Sour cream: contributes a slight tang and creamy texture
- Milk: thins the sauce for even coverage and a silky finish
- Garlic powder and black pepper: enhance all savory notes without overpowering
- Fresh parsley: adds a fresh pop of color and flavor just before serving, optional but recommended
Look for fresh, firm potatoes and good-quality kielbasa to get the best flavor and texture.
Step-by-Step Instructions
- Prep the Ingredients:
- Peel and dice the potatoes into bite-sized chunks. Thinly slice the onion and cut the kielbasa into half inch rounds. Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
- Sauté the Sausage and Onion:
- Cook the kielbasa slices in a large skillet over medium heat for about three to four minutes until lightly browned. Add the onions and cook until soft and translucent. This process deepens the flavor base of your casserole.
- Mix the Creamy Sauce:
- In a mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, and black pepper. Stir in one and a half cups of shredded cheddar cheese until completely combined.
- Layer the Casserole:
- Grease a nine by thirteen inch baking dish. Add the diced potatoes followed by the sautéed sausage and onions. Pour the creamy cheese mixture over and gently stir everything together to distribute evenly.
- Bake to Perfection:
- Cover the casserole with aluminum foil and bake for fifty to sixty minutes until the potatoes are fork tender. Remove the foil and sprinkle the remaining cheddar cheese on top. Bake uncovered for an additional ten to fifteen minutes until bubbly and golden.
- Garnish and Serve:
- Let the casserole rest for five to ten minutes after baking. Sprinkle with chopped fresh parsley for brightness if you like. Serve warm and enjoy.
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Cheddar cheese is my favorite part because it melts into a creamy blanket over the potatoes and sausage. I still remember the first time my family dug into this; the smiles and seconds made me proud. It's earned its place as a household favorite.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat portions in the microwave for convenience or warm the entire dish covered with foil in a 350 degree oven until heated through. If freezing, assemble the casserole first but do not bake. Wrap tightly and freeze for up to two months. Thaw overnight in the fridge and bake when ready.
Ingredient Substitutions
If kielbasa is unavailable, smoked turkey sausage or andouille works well for different smoky profiles. Swap russet potatoes with Yukon Gold for a creamier texture but keep in mind they might break down more. Cream of mushroom soup can replace cream of chicken for a savory twist. For dairy-free options, use plant-based sour cream and cheese alternatives.
Serving Suggestions
Pair this casserole with a crisp green salad or steamed green beans to balance the richness. It’s also fantastic alongside roasted vegetables for a colorful plate. Leftovers make a great lunch and can be served with a side of pickles to cut through the richness.
Pro Tips
- Make sure to brown the kielbasa well this step builds savory depth you don’t want to skip.
- Don’t stir the casserole too vigorously after layering gentle mixing helps keep potato chunks intact.
- Use foil during most of the baking to keep moisture in, then remove it at the end to get that golden, bubbly cheese topping.
Commonly Asked Questions
- → Can I use different sausage types?
Yes, andouille, smoked turkey sausage, or spicy chorizo can be used to vary the flavor profile.
- → What type of potatoes work best?
Russet potatoes hold their shape well while soaking up the creamy sauce, making them ideal.
- → Is it possible to prepare it ahead?
Absolutely, assemble in advance and refrigerate until baking time for convenience.
- → Can I add vegetables?
Frozen peas, bell peppers, or broccoli florets can be mixed in for extra color and nutrition.
- → How do I add a spicy kick?
Include cayenne pepper or chopped jalapeños when cooking the sausage to increase heat.
- → Are hash browns a suitable potato substitute?
Yes, just drain thawed hash browns well and adjust baking time as they cook faster.