Kielbasa Sausage Cheesy Potato Casserole

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This Kielbasa Sausage Cheesy Potato Casserole is the epitome of hearty comfort food. With its rich blend of smoky sausage, golden roasted potatoes, and gooey melted cheese, this dish comes together in a bubbling casserole of pure satisfaction. It’s everything you want from a weeknight dinner: warm, filling, and full of flavor.

What makes this casserole shine is the contrast between the tender potatoes and the crispy edges of the kielbasa, all wrapped in a creamy cheese sauce that ties it together beautifully. Whether you’re feeding a hungry crowd or just prepping leftovers for the week, this dish delivers both flavor and ease.

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Ingredients for this Kielbasa Sausage Cheesy Potato Casserole

• 1 lb kielbasa sausage, sliced into ½-inch rounds
• 4 cups peeled and diced Yukon Gold or russet potatoes
• 2 cups shredded cheddar cheese (mild or sharp)
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.

Step 2: Cook the Kielbasa

In a large skillet over medium heat, sauté the kielbasa slices for about 5-7 minutes, or until they begin to brown and crisp slightly. Remove from heat and set aside.

Step 3: Sauté the Aromatics

In the same skillet, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.

Step 4: Mix the Sauce

In a large bowl, whisk together the sour cream, milk, melted butter, paprika, salt, and pepper. Stir in half of the shredded cheddar cheese.

Step 5: Combine Ingredients

Add the diced potatoes, sautéed onions and garlic, and half the kielbasa to the bowl. Mix until everything is well coated.

Step 6: Assemble the Casserole

Pour the mixture into the prepared baking dish. Top with the remaining kielbasa and sprinkle the rest of the cheese evenly over the top.

Step 7: Bake

Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.

Step 8: Garnish and Serve

Let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.

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Frequently Asked Questions

Can I use frozen potatoes instead of fresh?

Yes, frozen diced potatoes or hash browns work well. Just make sure they’re thawed and patted dry before mixing to avoid excess moisture.

What kind of cheese melts best for this dish?

Cheddar is classic, but you can mix in Monterey Jack or mozzarella for extra meltiness.

Is it possible to make this dish ahead of time?

Absolutely. Assemble the casserole up to the baking step, cover, and refrigerate overnight. When ready to cook, bring it to room temperature and bake as directed.

Can I add vegetables to this casserole?

Sure! Bell peppers, broccoli, or peas are great additions. Just make sure they’re chopped small and slightly pre-cooked if firm.

What’s the best way to get a crispy top?

Remove the foil for the last 15-20 minutes of baking and switch to broil for a minute or two if you want extra browning.

Can I substitute the sour cream?

Greek yogurt or a creamy cheese like ricotta can work in place of sour cream if needed.

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