Description

This classic kielbasa and potato casserole is a hearty, comforting dish featuring browned beef kielbasa sausage, tender potatoes, and a creamy, cheesy sauce made with chicken broth, heavy cream, cheddar cheese soup, and sharp cheddar cheese. Baked to perfection with a golden, bubbly cheese crust, it’s an easy-to-make one-dish meal full of rich savory flavors.

Ingredients

Scale

Sausage and Vegetables

1 pound kielbasa beef sausage, sliced into pieces
3 large potatoes, peeled and diced
1 cup diced onions
2 cloves garlic, minced

Sauce and Seasonings

1 teaspoon seasoning (such as Slap Ya Mama or your favorite seasoning)
1 teaspoon black pepper
1 cup chicken broth
1 cup heavy cream
10.5 ounce can cheddar cheese soup (use about half the can in the mix)
1 cup sharp cheddar cheese, shredded
About ½ cup water (to help brown the sausage)

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Instructions

Preheat the Oven: Heat your oven to 350°F (175°C). Lightly grease a large casserole dish (13×9-inch or 3-quart) to prevent sticking.
Brown the Sausage: In a large Dutch oven or stock pot, add the sliced kielbasa and about ½ cup water. Cook over medium heat, adding small amounts of water as needed to prevent sticking. As the water evaporates, the sausage will brown. Once browned, add diced onions and cook until softened. Stir in minced garlic and cook briefly.
Add Potatoes: Add the peeled and diced potatoes to the pot with the sausage and onions.
Add the Sauce Ingredients: Pour in chicken broth, heavy cream, about half the can of cheddar cheese soup, seasoning, and black pepper. Stir well and heat gently until the mixture just begins to boil.
Add Cheese: Turn off the heat and stir in most of the shredded sharp cheddar cheese to let it melt into the sauce.
Transfer to Baking Dish: Pour the cooked mixture into the prepared casserole dish. Optionally, sprinkle the remaining shredded cheddar cheese on top to create a cheesier crust.
Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 65 to 75 minutes, or until the potatoes are tender when pierced with a fork.
Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes to brown the top and fully melt the cheese, creating a golden crust.
Serve and Enjoy: Let the casserole cool slightly before serving to allow the sauce to thicken and portions to hold together nicely.

Notes

You can add small amounts of water during browning to prevent the sausage from sticking and burning.
Using half the cheddar cheese soup can control creaminess and thickness—adjust amount to your preference.
Covering the casserole during baking prevents drying out; uncovering allows the cheese to brown.
Letting the dish rest before serving helps the casserole firm up for easier portioning.
For a spicier kick, add cayenne pepper or hot sauce with the seasoning.