Description
This Kielbasa Sausage Cheesy Potato Casserole is a hearty and comforting American main course dish combining savory kielbasa, tender hash browns, and melted cheddar cheese baked to bubbly perfection. Perfect for an easy dinner, it features a creamy mix of sour cream and cream of chicken soup with a hint of paprika and garlic for rich flavor, topped with fresh parsley for a bright finish.
Ingredients
Scale
Sausage and Vegetables
- 1 tablespoon olive oil
- 14 ounces kielbasa sausage, sliced into 1/4-inch rounds
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
Casserole Base
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat and Prepare Kielbasa: Preheat your oven to 375°F. Heat olive oil in a large skillet over medium heat and sauté the sliced kielbasa for 4–5 minutes until browned. Remove the kielbasa from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, sauté the diced yellow onion until translucent, about 3–4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Mix Casserole Ingredients: In a large mixing bowl, combine the thawed hash browns, shredded cheddar cheese, sour cream, cream of chicken soup, milk, salt, black pepper, paprika, and garlic powder. Mix thoroughly to create a creamy base.
- Combine Kielbasa and Onion Mixture: Fold the cooked kielbasa and sautéed onions and garlic into the hash brown mixture, ensuring everything is evenly distributed.
- Assemble the Casserole: Grease a 9×13-inch baking dish and spread the mixture evenly inside. Cover the dish with aluminum foil.
- Bake Covered: Bake in the preheated oven for 40 minutes, allowing all the flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking for another 15–20 minutes uncovered until the casserole is bubbly and golden brown on top.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh parsley on top if desired before serving. Serve warm.
Notes
- You can substitute cream of mushroom soup for a different flavor profile.
- Add chopped bell peppers for extra color and texture.
- This dish can be assembled ahead of time and baked the next day for convenience.
- Use gluten-free cream of chicken soup and gluten-free kielbasa to make this recipe gluten-free.
