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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole made with thinly sliced Yukon Gold potatoes layered with browned kielbasa and a creamy sour cream soup sauce. Baked at 375°F until tender, then uncovered for a golden cheddar crust with green onion garnish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa casserole base
  • 1 lb kielbasa Sliced into rounds.
  • 3 lb Yukon gold potatoes Thinly sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 cup sharp cheddar Shredded and divided.
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 green onions For garnish.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat your oven to 375°F, then grease a 9x13 baking dish so the casserole releases easily.
Brown the kielbasa
  1. Brown the kielbasa rounds in a skillet, then set them aside once they have color.
Make the creamy sauce
  1. Whisk together sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth and pourable.
Assemble the layers
  1. Layer half the potatoes in the baking dish and top with half the onion, garlic, kielbasa, sauce, and 3/4 cup cheddar.
  2. Repeat the layers with the remaining potatoes, onion, garlic, kielbasa, and sauce, then top with the remaining cheddar.
Bake until tender and golden
  1. Cover with foil and bake for 40 minutes at 375°F so the potatoes cook through.
  2. Uncover and bake for 15 more minutes at 375°F until golden on top and the potatoes are tender.
Finish
  1. Garnish with green onions and season with salt and pepper to taste before serving.

Notes

For best texture, slice the Yukon Golds thin and even so they finish tender at the same time. Store leftovers in the refrigerator up to 4 days; freeze in an airtight container up to 2 months. For a lighter option, use light sour cream and reduced-fat cheddar (the bake still forms a golden top).