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Kielbasa Sausage and Cheesy Potato Casserole

Kielbasa sausage and cheesy potato casserole combines browned kielbasa and tender potatoes in a creamy cheddar mixture. Bake it in a 9x13-inch dish until bubbling around the edges and hot in the center.
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Prep Time 15 minutes
Cook Time 57 minutes
Resting 10 minutes
Total Time 1 hour 22 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter unsalted, softened, for greasing
  • 1 tbsp vegetable oil
  • 1 lb kielbasa sliced into 1/4-inch rounds
  • 1 yellow onion small, diced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1 bag (28 oz) frozen diced hash brown potatoes thawed in the refrigerator
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Heat the oil in a 12-inch skillet over medium heat, then add the kielbasa and onion.
  4. Cook for 6 to 8 minutes, stirring occasionally, until the kielbasa is browned and the onion is softened.
  5. In a large bowl, stir together the soup, sour cream, milk, garlic powder, and black pepper.
  6. Fold in the potatoes, kielbasa mixture, and cheddar cheese.
  7. Spread the mixture in the prepared baking dish.
  8. Bake for 45 to 55 minutes, until bubbling around the edges and hot in the center, with the potatoes tender.
  9. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, thaw the potatoes in the refrigerator before mixing. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. Reduced-fat sour cream and cheddar can be used as a lighter swap.