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.

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.

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.

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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!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Comfort Foods, Everyday Meals, GRILLING, Pork

Cuisine: Polish

Keyword: kielbasa, potato casserole

Servings: 4

Calories: 663kcal

Author: Judith Hannemann

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

Serving: 1person | Calories: 663kcal | Carbohydrates: 34g | Protein: 33g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 1306mg | Potassium: 1282mg | Fiber: 6g | Sugar: 4g | Vitamin A: 383IU | Vitamin C: 27mg | Calcium: 362mg | Iron: 9mg

Cheesy Kielbasa Potato Casserole

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Here’s a great copycat recipe for the famous Cracker Barrel Chicken Broccoli Casserole.

Is there anyone who doesn’t love Cracker Barrel’s great comfort food?

Cracker Barrel Cheesy Chicken and Broccoli

I’ve seen a number of copycat cracker barrel recipes floating around for this chicken and broccoli casserole, but I never much cared for the sauce(s) that came with it.  So I perfected my own sauce.

Now I know that Velveeta isn’t everyone’s dish of tea.  I rather like it and I like one thing most about it–sauces made with it do not separate like ones made with natural cheese.  You can add natural cheese too, so long as there’s a fair amount of Velveeta.  I’ve tried it.  It works.  However, if you really hate the stuff or have an allergy to it, alternate sauces can be made.

Cracker Barrel Cheesy Chicken and Broccoli

The first alternate is, of course, a cheese sauce made with a medium white sauce with yellow cheddar cheese.  The second alternate is a can (10.5 oz) of condensed cheddar cheese soup to which you add 8 oz evaporated milk.  So take your pick; you have 3 choices!

Naturally evaporated skim milk may be used as well as 2% Velveeta and/or cheddar cheese, and reduced-fat crackers, but please use the butter.  It’s really necessary for the flavor here!

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Cracker Barrel Cheesy Chicken and Broccoli

Here’s a great copycat recipe for the famous Cracker Barrel Chicken Broccoli Casserole.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Dinner

Cuisine: American

Keyword: chicken, chicken and broccoli, chicken casserole recipes, Cracker Barrel recipes

Servings: 4

Calories: 761kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts 4 medium breasts, about 6 oz. each
• 2 cups broccoli florets fresh or frozen
• 2 tsp seasoned salt
• 1 1/2 cups Ritz cracker crumbs about 1 sleeve
• 3 tbsp butter melted
• 1/2 cup shredded sharp cheddar

Sauce:

• 1 cup evaporated milk
• 1 tbsp butter
• 1 1/2 cups Velveeta cheese cut into cubes

Instructions

• Preheat oven to 350 degrees F. Lightly spray or grease the bottom of a 11 x 7-inch baking pan.
• Place chicken breasts in prepared pan. Sprinkle seasoned salt over the chicken breasts. Set aside while making sauce and buttered crumbs.
• Place sauce ingredients in a medium microwave-safe bowl. Microwave on HI in 30 second intervals stirring after each 30 seconds, until Velveeta is melted and sauce is smooth.
• Prepare buttered crumbs by processing the crackers either in a food processor or placing them in a bag and using a rolling pin. Be careful not to overprocess the crumbs!! You want some larger pieces in there for the crunch factor!! Drizzle with the melted butter and stir until all the crumbs are coated.
• Pour half the sauce over the chicken breasts. Add broccoli evenly across the top of chicken. Pour remaining cheese sauce over broccoli and chicken. Top with the buttered cracker crumbs.
• Bake at 350 degrees F for 40-45 minutes, or until chicken test done (180 degrees F) in the thickest part.
• Remove from oven and top with the shredded cheddar

Nutrition

Serving: 1serving | Calories: 761kcal | Carbohydrates: 34g | Protein: 64g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 210mg | Sodium: 3236mg | Potassium: 1314mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1850IU | Vitamin C: 44mg | Calcium: 845mg | Iron: 2mg

Cracker Barrel Cheesy Chicken and Broccoli

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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