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Kielbasa Sausage Cheesy Potato Casserole

This Kielbasa Sausage Cheesy Potato Casserole is a hearty and flavorful dish - smoky kielbasa mixed with tender potatoes and plenty of gooey melted cheese, baked to golden perfection. An easy comfort food favorite for busy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked kielbasa sausage sliced into ½-inch pieces
  • 32 oz frozen diced hash brown potatoes thawed
  • 10.5 oz cream of chicken soup or cream of mushroom
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese divided
  • ½ cup green onions or white onion chopped and sautéed
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons butter melted
  • 1 cup crushed cornflakes or Ritz crackers optional, for topping

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Skillet (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Optional: Slice the kielbasa sausage into half-moons and lightly brown them in a skillet for 3-4 minutes for extra flavor.
  3. In a large mixing bowl, combine cream of chicken soup, sour cream, 1½ cups cheddar cheese, green onions, garlic powder, black pepper, and paprika. Mix until smooth.
  4. Stir in the thawed hash brown potatoes until evenly coated with the creamy mixture.
  5. Fold in the sliced kielbasa sausage, distributing evenly throughout.
  6. Spread the mixture into the prepared baking dish, smoothing the top.
  7. Sprinkle the remaining ½ cup of cheddar cheese over the top.
  8. For a crunchy topping, mix melted butter with crushed cornflakes or crackers and scatter over the casserole.
  9. Bake uncovered for 40-45 minutes, until the casserole is bubbly and the topping is golden brown.
  10. Let rest for 5 minutes before serving to allow cheese to set.

Notes

Can be assembled up to 24 hours in advance and refrigerated. Add 5-10 minutes extra baking time if baking from cold. Can be frozen for up to 3 months. For a lighter version, use turkey kielbasa, light sour cream, and low-fat cheese.
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