Cheesy Kielbasa Potato Casserole
A hearty and satisfying baked dish featuring smoky kielbasa, tender diced potatoes, and rich, melty cheese enveloped in a creamy sauce. This golden-topped casserole is perfect for family dinners or potlucks, offering both ease and comfort in every bite.
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Servings: 6
Ingredients
- 450 grams 1 pound of smoked kielbasa, cut into ½-inch rounds
- 900 grams 32 ounces of frozen diced hash brown potatoes, thawed beforehand
- 295 grams 10.5 ounces of condensed cream of chicken soup, or substitute with cream of mushroom
- 240 milliliters 1 cup of sour cream
- 200 grams 2 cups of shredded cheddar cheese, separated
- 120 milliliters ½ cup of chopped green onions or sautéed white onion
- ½ teaspoon of ground paprika
- ½ teaspoon of garlic powder
- ½ teaspoon of freshly ground black pepper
- 2 tablespoons of melted butter
- Optional topping: 1 cup of crushed cornflakes or crushed Ritz crackers
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, blend the cream of chicken soup with sour cream, 1½ cups of the cheddar cheese, chopped onions, garlic powder, black pepper, and paprika. Stir until the mixture is smooth and fully combined.
- Add the thawed hash brown potatoes to the bowl and stir until the potatoes are evenly coated in the creamy mixture.
- Gently incorporate the kielbasa slices into the mixture, folding them in to distribute evenly.
- Transfer the entire mixture into the prepared baking dish, spreading it out in an even layer.
- Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
- If using the optional topping, combine the crushed crackers or cornflakes with melted butter and scatter over the cheese layer for added crunch.
- Bake the casserole uncovered for 40 to 45 minutes, or until it is bubbling around the edges and the top is beautifully golden.
- Allow the dish to rest for 5 minutes before serving.