Go Back

Kielbasa Sausage Cheesy Potato Casserole

Kielbasa potato casserole with a creamy mushroom sauce, tender diced russet potatoes, and deeply golden cheddar. Bakes until bubbly and browned, with caramelized kielbasa slices on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa sausage
  • 14 oz kielbasa sausage Sliced into rounds.
Potatoes and aromatics
  • 4 russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
Creamy sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup chicken broth
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Cheese topping
  • 2 cup sharp cheddar cheese Shredded.
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and parboil potatoes
  1. Preheat oven to 375°F and grease a 9x13 dish.
  2. Parboil cubed potatoes in salted water for 8 minutes until just slightly tender, then drain.
Cook kielbasa and make sauce
  1. Brown kielbasa slices in a skillet over medium-high heat until caramelized on both sides, then remove.
  2. Mix cream of mushroom soup, sour cream, chicken broth, garlic, smoked paprika, garlic powder, salt, and black pepper.
Assemble and bake
  1. Combine potatoes, kielbasa, and onion in the baking dish, then pour the soup mixture over and toss.
  2. Top with shredded cheddar, cover with foil, and bake 30 minutes at 375°F until hot and set.
  3. Remove foil and bake 15 more at 375°F until potatoes are tender and the cheese is deeply golden and bubbly, then garnish with fresh chives.

Notes

For the best golden top, keep the foil on only for the first 30 minutes so the cheddar can brown. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until steaming. Freezing is not recommended because the creamy sauce may break. If you want a lighter option, use reduced-fat sour cream and part-skim cheddar.