*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.
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.