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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The post Cheesy Kielbasa Potato Casserole appeared first on The Midnight Baker.

This wonderfully citrus and tarragon-infused grilled chicken is excellent for summer BBQs.

Here comes summer–AT LAST!  Memorial Day usually kicks off the summer cookout season, followed up by the 4th of July, and this is a perfect entry!

Tarragon is such a great herb for flavoring chicken.  It wasn’t one I’d normally think of to be honest, but years ago my chef friend Klaus served me broiled chicken that was flavored with tarragon and I was hooked.  He also used it in sauteed zucchini–try it. It’s wonderful.

Delicate herb and citrus flavor

The herb has a very slight anise-like flavor.  If that’s not your dish of tea then thyme is a fine substitute in this or even rosemary (although with rosemary, I’d use only about 2 tsp in the marinade because it’s quite potent!).

I love this done on the grill, but you can do it in the oven as well.  If I do this in the oven, I more often than not will pop it under the broiler for a few minutes to brown it more and crisp the skin.

Lovely done on the grill

This is very good served with my Smoky Two-Potato Salad and the chickens you see in the photographs were eaten with just that!

Citrus Tarragon Chicken

• 1 whole chicken, split or cut into quarters
• Marinade:
• 2 whole limes
• 2 whole lemons (large ones)
• 3 cloves garlic, crushed
• 2 tbs dried tarragon
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup olive oil

For marinade–juice the limes and lemons, reserving the rinds.


In a small bowl, mix the lemon & lime juices and the rest of the marinade ingredients.  Stir in the reserved lemon and lime rinds.


Make 1/4-inch deep slits on the meaty parts of the chicken–this helps the marinade infuse into the meat.


Place chicken in a large zipper freezer bag and pour marinade over chicken.  Seal the bag, mush the contents a bit so the marinade and citrus rinds are distributed evenly.  Place in refrigerator and marinate at least 4 hours, preferably overnight–I recommend strongly letting it marinate overnight!


Preheat BBQ grill to medium-low heat.  Place chicken bone side down on the grill. Grill for 30 minutes (with the lid closed).  Turn chicken and grill for an additional 30 minutes, or until internal temperature of chicken is 185 degrees F.


Alternately, this can be made in the oven by cooking it at 375 degrees F for 45-60 minutes, or until internal temp is 185 degrees F or juices run clear.


Serves 4.

Citrus Tarragon Chicken

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.

Follow The’s board Hot Fun in the Summertime Blog Hop on Pinterest.

The post Citrus Tarragon Chicken appeared first on The Midnight Baker.