Kielbasa Cheesy Potato Casserole (Printable Version)
# What You'll Need:
→ Meat
01 -
450 g kielbasa sausage, sliced into 1.25 cm rounds
→ Vegetables
02 -
900 g russet potatoes, peeled and diced into bite-sized chunks
03 -
1 medium onion, thinly sliced
04 -
Fresh parsley, chopped (optional, for garnish)
→ Dairy
05 -
170 g shredded cheddar cheese, divided
06 -
120 g sour cream
07 -
120 ml milk
→ Canned Goods
08 -
295 g cream of chicken soup
→ Spices & Seasonings
09 -
1 tsp garlic powder
10 -
1/2 tsp black pepper
# Step-by-Step Directions:
01 -
Peel and dice the potatoes. Thinly slice the onion and cut kielbasa into 1.25 cm rounds. Preheat oven to 190°C.
02 -
In a large skillet over medium heat, cook kielbasa slices for 3-4 minutes until lightly browned. Add onions and cook until softened and translucent.
03 -
In a mixing bowl, mix cream of chicken soup, sour cream, milk, garlic powder, black pepper, and 113 g (1 1/2 cups) of shredded cheddar cheese until smooth.
04 -
Grease a 23x33 cm (9x13 inch) baking dish. Add diced potatoes, sautéed kielbasa, and onions. Pour the creamy cheese mixture over and gently stir to combine evenly.
05 -
Cover the dish with aluminum foil and bake for 50-60 minutes until potatoes are fork-tender.
06 -
Remove foil, sprinkle remaining 57 g (1/2 cup) cheddar cheese on top, and bake uncovered for an additional 10-15 minutes until bubbly and golden.
07 -
Let rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
# Helpful Notes:
01 -
Russet potatoes hold their shape while absorbing flavors, making them ideal for this dish.
02 -
To prepare ahead, assemble and refrigerate. Bake when ready.
03 -
Leftovers keep well refrigerated for up to 4 days or freeze unbaked for up to 2 months.