Description
A comforting casserole featuring smoked kielbasa and creamy potatoes, perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 1 lb (450 g) smoked kielbasa sausage, sliced into ½-inch pieces
- 1 bag (32 oz / 900 g) frozen diced hash brown potatoes, thawed
- 1 can (10.5 oz / 295 g) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup chopped green onions (or white onion sautéed)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter (melted)
- Optional: 1 cup crushed cornflakes or Ritz crackers for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Combine the cream of chicken soup, sour cream, and 1 ½ cups shredded cheddar cheese in a large mixing bowl.
- Add the chopped green onions, garlic powder, black pepper, and paprika. Stir until smooth.
- Mix in the thawed hash brown potatoes until well-coated.
- Fold in the sliced kielbasa sausage.
- Spread the mixture into the prepared baking dish.
- Sprinkle the top with the remaining ½ cup of cheddar cheese.
- Combine melted butter with the crushed cornflakes or crackers, then scatter over the casserole.
- Bake uncovered for 40–45 minutes until bubbling and golden brown.
- Let it rest for 5 minutes before serving.
Notes
For a make-ahead option, prepare the casserole a day prior and refrigerate. Allow it to sit at room temperature before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg