Potato Cheese And Kielbasa Casserole Recipes

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.

ONE-POT KIELBASA CHEDDAR POTATOES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add sausage and onions. Cook 7 to 9 minutes, stirring occasionally, until sausage is lightly browned on edges.
• Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in frozen peas; cook 3 to 5 minutes or until potatoes are tender and sauce is thickened.
• Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Cheddar cheese and green onions; serve immediately.

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
• Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, mix together soup, onion, milk, garlic, salt and pepper.
• Stir, in potatoes and kielbasa.
• Spoon into a 7x11 inch casserole dish.
• (if the potatoes are extra large, I use a 9x11 in casserole dish.) Place casserole on a baking sheet and bake in the preheated oven for 90 minutes or until potatoes are tender.

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.

KIELBASA SAUSAGE CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350° and lightly spray a 13 x 9 baking dish or a 3 quart baking dish with non stick cooking spray. Set aside.
• In a Dutch oven or larger stock pot, add cut sausages with about 1/2 cup of water (might need to add more water as sausage browns. Add 1/8 of a cup at a time).
• Cook over medium heat until water is evaporated and sausage is browned a bit then add diced onions, cook for 3-4 minutes and add garlic. Cook until onions are translucent
• After sausage has browned and onions are translucent, add diced potatoes to pot.
• Pour chicken broth, heavy cream, 1/2 can of cheddar cheese soup, seasoning and pepper into pot. Stir.
• Cook over low heat just until mixture starts to boil. Turn off heat and add cheese to pot.
• Mix everything together and pour into prepared baking dish. Add additional cheddar cheese on top, if desired.
• Cover with foil and bake for 65-75 minutes or until potatoes are tender.
• Remove from oven and remove foil. Place back in the oven for 10 additional minutes.
• Carefully remove from oven and enjoy!

POTATO, CHEESE, AND KIELBASA CASSEROLE

Steps:

• Place potatoes into a large pot of salted water; bring to a boil, reduce heat to medium-low, and simmer just until tender, about 20 minutes. Drain potatoes, transfer to a plate, and refrigerate until cool enough to touch.
• Preheat oven to 350 degrees F (175 degrees C).
• Dice cooled potatoes. Spread potatoes into the bottom of a 13x8-inch cake pan; top with diced kielbasa and diced egg. Season mixture with pepper.
• Stir sour cream and milk together in a bowl and pour over the ingredients in the cake pan. Sprinkle Cheddar cheese over sour cream layer.
• Bake in preheated oven until the cheese is melted and the casserole is hot in the middle, about 30 minutes.

SCALLOPED POTATOES WITH SAUSAGE RECIPE

Steps:

• Preheat oven to 350 degrees. Wash and peel your potatoes.
• I made this up and it had been a long time since I'd made these. So I had no idea how many potatoes I would need to fill my dish with deliciously starchy layers. I ended up with about three extra potatoes worth of slices. As you can see, this is by no means an exact science. But my (now experienced) guess would be about 6 small to medium sized potatoes. I split each one in half lengthwise; then sliced the halves into thin slices.
• Speaking of inexact sciences, the success of this dish does not depend on using exactly 12 ounces of sausage. You just need the smoked polish kielbasa of your choice. Here's what I was working with:
• Feel free to use as much or little of this to bulk up your potatoes. These things seem to last forever, so if you hold some back it'd definitely be tasty on a rainy day.
• My family never shies away from extra sausage (or "hotdog" for Wyatt) so I chopped up the whole kielbasa.
• Heat up a skillet to medium high heat, and toss in the whole bunch.
• Toss around for a few minutes to give them some nice color like this, and then pull off the heat.
• Preheat your oven to 350 degrees, and get ready to make the creamy sauce that really makes these potatoes "scalloped". Heat the 2Tbs of butter in a medium saucepan over medium heat.
• Add in the flour once the butter has melted and is just beginning to bubble.
• Whisk the flour into the hot butter. It will become a thick bubbly paste. Keep cooking and whisking for at least 30 seconds up to a minute. If you begin to add the milk/broth mixture too soon, it'll taste like raw flour... yuck.
• Be ready with your liquids. I measure the milk and broth in the same measuring cup, and then I'm ready to slowly add the whole mix.
• Slowly pour in some of the liquid and whisk. It will become a thick paste yet again.
• Continue adding and whisking until you're left with what appears to be a saucepan full of milk.
• Whisk regularly for about 15 minutes or until thickened. I know this seems like it takes forever, but that's just the nature of cream sauces. Add in the spices and you're ready to layer up this bad boy!
• Butter the baking dish of your choice. I'm sorry I don't know the exact size of this one. I've had it for years, and it's the one I seem to use for almost everything.
• Ladle about half of the cream sauce into the the dish, and spread it around to cover the bottom.
• Shingle on potato slices into a complete layer next.
• Sprinkle over about half of your browned kielbasa.
• Now for about one cup of shredded cheddar.
• Repeat one more of each layer: cream sauce, potatoes, kielbasa, and cheese. Cover with foil and bake 45 minutes. Uncover and continue to bake another 30 to 40 minutes, or until the potatoes are fork tender.
• Yum, yum, yum!
• It's insanely good!

MOM'S KIELBASA AND MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 425°F. Cut kielbasa into serving size pieces (approx. 3" long). Score the outside and peel off the casing, discard casing. Cut in half lengthwise
• Boil and smash potatoes using a bit of milk and butter (potatoes should not be creamy). Place in a oven proof casserole dish (large enough to fit all your potato mixture and still leave about 2" from the top). Place kielbasa flat side down on top of mash potatoes and cover with foil.
• Place in oven and cook for about 15 minutes. Check to see if potato is bubbling. If potato is bubbling, remove foil top and turn oven to broil. Once tops of kielbasa crisp up, remove from oven. Let stand 5 minutes before serving. Taste great with a side of sweet corn.

KIELBASA POTATO BAKE

Steps:

• Preheat oven to 400 degrees F. Line a medium baking sheet (one with sides, like a jelly roll pan) with heavy-duty foil. Grease foil with the 1 tsp of olive oil.
• Slice kielbasa into 1/4-inch slices. In a large bowl, combine the kielbasa, cubed potatoes, salt, onions, garlic powder and olive oil. Toss to coat contents of bowl with the olive oil.
• Spread out on prepared baking sheet in a single layer if possible. Sprinkle with paprika.
• Bake for 30-45 minutes, stirring around every 15 minutes to insure potatoes cook & sausage browns and crisps evenly.
• When potatoes are soft, turn off oven; remove pan and distribute cheese across the top. Return to oven for about 5 minutes, or until cheese melts.

KIELBASA CASSEROLE

Steps:

• In a large stock pot, simmer kielbasa and potatoes (or hash browns) in water enough to cover for 15 minutes. Drain.
• For sauce:.
• Melt butter in a medium sauce pan. Remove from heat and stir in flour. Return to heat and add milk. Cook until thick.
• Add shredded cheese and spices. Stir until cheese is melted.
• Transfer kielbasa, potatoes, broccoli and sauce to a large, greased casserole dish. Stir gently. Sprinkle with breadcrumbs.
• Bake at 350 degrees for 45-50 minutes.