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| Cheesy Kielbasa Potato Casserole |
Nothing is more rib-sticking good than kielbasa and potatoes together. Add cheese and you have this delicious and easy casserole. Can also be cooked on the BBQ grill!
I bought a whole lot of kielbasa to use for buffet dishes for my party a few weeks ago, and I had one package left over. I also had some potatoes that probably wouldn’t have survived for too much longer as well.
Add to that, I just purchased this stunning baker set from Temp-Tations in the newest holiday colors, and I was dying to use one of the bakers.
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| On the table in no time flat if you use cooked potatoes |
I always have at least a case of cream soups and other soups that I use quite a bit as a quickie sauce base in many of my recipes–I had quite a bit of cheddar cheese soup so I added a quick, easy and tasty doctored cheese soup sauce to the old stand-by kielbasa and potatoes casserole. The result was very tasty.
Since I cut my potatoes in chunks around 1/4 to 1/2-inch thick, I guessed (incorrectly I might add) that all the potatoes would be cooked in about 45 minutes. I was wrong so I am advising you to either partially or fully cook the potatoes before baking or using even canned white potatoes. The benefit here is the cooking time will be reduced to about 30 minutes and if you want to make this in the summer, all the better IMO. If you want to start with raw potatoes as I did, then maybe stirring the casserole after about 30 minutes would be a good idea–one that I didn’t have at the time, but I digress.
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| Cheesy, creamy and very tasty |
Anyway, this is quick to prepare and remarkably tasty. A godsend for those nights you just don’t want to bother or are stumped for a dinner idea.
Cheesy Kielbasa Potato Casserole
Ingredients
- 16 oz kielbasa or smoked sausage
- 1 10.75 oz condensed cheddar cheese soup
- 1/4 cup caramelized onions optional, but add lots of flavor
- 4 large potatoes pared and cut in chunks*
- 1 cup milk
- 1 1/2 cups shredded cheese divided
- 1/2 tsp pepper
Instructions
- *I strongly suggest partially cooking the potatoes. I used raw and baked for 1 hour and the potatoes in the center of the casserole were still slightly underdone. Stirring the casserole midway through the baking time probably would have helped. If you partially cook the potatoes, reduce casserole cooking time to 30 minutes.
- Cook On The Grill:
- Use either a flame-proof ceramic or metal (disposable is fine) baking dish. Proceed as directed except cover with aluminum foil and place on the UNLIT side of the grill for approximately 1 1/2-2 hrs. This is good prepared with other grilled foods that require indirect cooking.
- Conventional:
- Preheat oven to 350 degrees F. Lightly spray a 2 1/2 quart (11×7) baking dish.
- Cut kielbasa into pieces about 1/2-inch thick. Set aside.
- In a large bowl, mix soup with milk, adding milk slowly while stirring to prevent lumps. Mix in the potatoes, pepper, caramelized onion, 1 cup of the cheese and kielbasa. Stir well.
- Turn into prepared pan and bake for 45 minutes, stirring half way through cooking time so potatoes cook evenly (see note above–I did not do this, which could account for the undercooked potatoes at the center of the casserole). However, I still suggest partial cooking of the potatoes or even using canned or leftover baked potatoes–you’ll reduce the baking time too if you do this.
- Top with the remaining cheese and bake for an additional 15 minutes.
Nutrition
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| Cheesy Kielbasa Potato Casserole |
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