Description
A comforting and creamy casserole combining smoked kielbasa sausage with cheesy potatoes, perfect for busy weeknights.
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
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup chopped green onions
- 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) and grease a 9×13-inch baking dish with butter or cooking spray.
- Combine the cream of chicken soup, sour cream, 1 ½ cups of cheddar cheese, chopped green onions, garlic powder, black pepper, and paprika in a large mixing bowl. Mix until smooth and creamy.
- Stir in the thawed hash brown potatoes until they’re evenly coated with the creamy mixture.
- Fold in the sliced kielbasa sausage, mixing until all the ingredients are well combined.
- Spread the mixture evenly into your prepared baking dish, smoothing the top with a spatula.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Mix the melted butter with crushed cornflakes or Ritz crackers, then scatter this mixture over the casserole.
- Bake uncovered for 40–45 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for about 5 minutes before serving.
Notes
Make this casserole a day in advance and refrigerate it overnight for convenience. Substitute kielbasa with any sausage of your choice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg