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Kielbasa Sausage Cheesy Potato Casserole
Laura

Kielbasa Sausage Cheesy Potato Casserole

Creamy, cheesy comfort food featuring smoky kielbasa sausage and tender potatoes in a rich cheddar sauce. This easy one-dish meal is perfect for busy weeknight dinners and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound kielbasa sausage sliced into half-inch rounds
  • 32 ounces frozen hash brown potatoes thawed
  • 10.5 ounces cream of chicken soup one can
  • 1 cup sour cream full-fat
  • 2 cups shredded cheddar cheese divided
  • 1/2 cup milk whole or 2 percent
  • 1/2 medium onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt adjust to taste
  • 2 tablespoons butter melted, optional for topping
  • 1/4 cup crushed cornflakes or Ritz crackers optional for crunch
  • 2 tablespoons fresh chives or green onions chopped for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large mixing bowl
  • Wooden spoon

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large skillet over medium heat, add sliced kielbasa. Cook 5-7 minutes until edges brown. Remove from heat and set aside.
  3. In a large mixing bowl, combine cream of chicken soup, sour cream, 1½ cups cheddar cheese, onion, garlic, garlic powder, paprika, salt, and pepper. Mix until smooth.
  4. Pour in milk and stir until you have a creamy, uniform sauce.
  5. Add thawed hash brown potatoes to the cheese mixture. Fold gently until all potatoes are evenly coated.
  6. Fold in the cooked kielbasa slices, distributing them throughout the mixture.
  7. Transfer to prepared baking dish and spread in an even layer. Sprinkle remaining ½ cup cheddar cheese over top.
  8. For extra crunch, mix melted butter with crushed cornflakes and scatter over cheese layer.
  9. Bake uncovered for 40-45 minutes until casserole is bubbly and top is golden brown.
  10. Let rest 5 minutes before serving. Garnish with fresh chives if desired.

Notes

  • Thaw hash browns completely and pat dry to prevent watery casserole
  • Brown kielbasa well for maximum flavor development
  • Let casserole rest 5 minutes after baking for cleaner slices
  • Store leftovers in refrigerator up to 4 days
  • Freezes well for up to 3 months