Search thousands of recipes reviewed by home cooks like you.

Kielbasa and Potato Bake

Kielbasa and Potato Bake

  • Prep

  • Cook

  • Ready In

Geneva

An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1364 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
  3. Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jewel
143
12/8/2006

This recipe gets high marks for idea, but low marks for flavor without some tweaking. I was tired of the standard potato/ham casserole and was looking for new ways to use turkey smoked sausage or kielbasa, so I gave it a try. I read previous reviews and incorporated some of other reviewer's ideas and some of my own. What we came out with was a winner, but as written I think the recipe would have been a bland potato stew. I used three medium sized russet potatoes peeled and sliced 1/8" thick. One can of Healthy Request Cream of Mushroom soup and one full can of skim milk. I sauteed the sliced kielbasa, 1 cup of chopped onion and one chopped red bell pepper with the garlic in a little oil, and added 1/4 tsp of cayenne pepper to the mixture. Once the kielbasa was lightly browned to bring out the flavor I mixed it in the bowl with the potato slices which I'd parboiled for 8 minutes and drained and the soup mixture. Spread that into a 2 qt casserole dish sprayed with cooking spray, baked for 50 minutes, then sprinkled a cup of medium cheddar cheese on for another five minutes until melted and bubbly. We got a terrific dinner casserole and leftovers that we can reheat for a weekend breakfast! This recipe needed less milk, more spice, and the creamy added texture of the melty cheese. Once I added these things to the mix it was a great casserole that we'll repeat!

Duckball
73
10/27/2006

Okay, my last review was incomplete (my changes didn't post!), so I'll update it. :) First things first: OMIT THE SALT! You can add some if you need it, but it's hard to remove salt from a recipe once added! I used a can of mushroom soup, 3/4 can milk, about 1/3 cup sour cream, maybe ½ tsp garlic powder, several shakes of pepper, a can of mushrooms, ½ a small onion, and maybe a cup of frozen peas. I pan-fried the sliced sausage up with the mushrooms and the onion, and I preboiled the potatoes for about 10 minutes. I topped the entire thing with a few shakes of parmesan and maybe a cup of cheddar cheese. Since I preboiled the spuds, the baking time was only around 40 minutes. Very tasty! Thanks for the recipe!

Karen Buckley
52
1/5/2004

Wonderful recipe and kid friendly too! I used fresh garlic and followed the recipe exactly except I used beef link sausage instead of kielbasa. I can't imagine why some people felt it was "soupy". Did they maybe cover it with foil? And bland? NO WAY! I did place it on a foil-lined cookie sheet because I knew it would boil over and it did. But mmmm... the potatoes turned out perfect (firm, not mushy) and the top browned over beautifully. The sauce is creamy and delicious. It got a thumbs up from my entire family!