Ingredients
Scale
- 1 pound kielbasa sausage, sliced
- 4 cups potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup milk
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
- Add the sliced kielbasa to the skillet and cook until browned, around 5-7 minutes.
- In a large mixing bowl, combine the diced potatoes, sautéed kielbasa mixture, shredded cheddar cheese, sour cream, cream of mushroom soup, milk, paprika, salt, and pepper. Mix well until all ingredients are evenly coated.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- If desired, sprinkle breadcrumbs on top for a crunchy topping.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños or red pepper flakes.
- Feel free to substitute with turkey kielbasa for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg