Kielbasacasserolefortwo Recipes

CHEESY KIELBASA POTATO CASSEROLE

Steps:

• *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.
• Conventional:
• 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.

CHEESY KIELBASA PASTA

Steps:

• Preheat the oven to 350ºF.
• Bring a large pot of water to a boil, then salt generously. Add the pasta and cook according to package directions. Drain.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage and cook until browned on both sides. Remove the sausage from the pan to a plate and cover lightly with foil. Reserve about 1 tablespoon of oil in the pan and drain the remainder. Return the pan to the heat and add the onion, zucchini and carrots. Cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds.
• Stir the spaghetti sauce and the undrained tomatoes into the vegetables. Bring to a boil, then reduce the heat. Simmer, uncovered, for 15 minutes.
• In a small bowl, combine the egg and the ricotta cheese.
• Spray 2 9×13-inch baking dishes with nonstick cooking spray. (Make sure one is freezer safe. I like to use a disposable aluminum pan.)
• In each of the pans, layer one fourth of each of the drained pasta, the tomato sauce, the sausage, the ricotta mixture, cheddar cheese, and then the mozzarella cheese. Repeat the layers.
• Cover the casserole that you are going to eat with foil, and bake for 15 minutes. Remove the foil and cook an additional 15 minutes, until heated through and the cheese is melted. Top with sliced green onions before serving.
• Let the second casserole cool completely, the place a piece of plastic wrap over the top. Cover tightly with foil and freeze.
• When ready to bake, allow the casserole to unthaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Carefully remove the foil and discard the plastic wrap. Recover the casserole with the foil and bake at 350º for 45 minutes, then remove the foil and bake an additional 10-15 minutes.

KIELBASA CASSEROLE

Steps:

• MIX AND BAKE AT 350 FOR 1 HR COVERED.
• 1/2 HR UNCOVERED.

KIELBASA AND PEPPER CASSEROLE

Steps:

• In a small bowl, combine the sausage, potatoes, onion and red pepper. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Transfer to a greased 1-qt. baking dish. , Cover and bake at 375° for 45 minutes. Stir in cream; cover and bake 10-15 minutes longer or until vegetables are tender and the cream has thickened. Sprinkle with parsley.

KIELBASA CASSEROLE

Steps:

• Slice kielbasa thin.
• Saute onions and kielbasa in a little shortening.
• In a 2-quart casserole dish, layer 1/2 of the sauerkraut, 1/2 of the kielbasa and onions, then sprinkle with 1/2 of the brown sugar.
• Repeat with the other half of the ingredients.
• Bake, covered, in a 325 degree oven for 1 hour.
• Serve it with mashed potatoes, glazed carrots and homemade applesauce.

POLISH CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

EASY KIELBASA CASSEROLE

Steps:

• Preheat oven to 400°F.
• Combine sauerkraut, mayonnaise and horseradish and spread in the bottom of an 8x8-inch greased casserole.
• Add kielbasa, top with cheese and bake for 15 minutes.
• Place biscuits on top and bake 13-15 minutes more.

POTATO, KALE, AND KIELBASA CASSEROLE FOR TWO

Steps:

• Arrange a rack in the middle of the oven and preheat to 450 degrees F.
• In a dutch oven, combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.
• Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. (or mash until smooth with no chunks).
• Add the butter, 1/4 cup of broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.
• Bring the reserved cooking liquid to a boil. Coursely chop the kale leaves, add to water, and boil it for 10 minutes, or until it is crisp-tender.
• Drain the kale in the colander, refresh it under cold water, and press out the excess water.
• Stir the kale and 1/2 cup of the Swiss into the potato mixture and spread the mixture in a buttered casserole dish.
• In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon.
• In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden. Stir them into the kielbasa.
• Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Swiss, and pour the remaining 1/4 cup broth on top.
• NOTE: The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.
• Bake the casserole until heated through, about 20 minutes.