Kielbasa and Potato Casserole
Kielbasa and potato casserole: browned kielbasa, diced potatoes, onion and garlic brought to a boil in chicken broth, heavy cream and cheddar cheese soup, mixed with sharp cheddar and baked covered at 350°F until tender, then uncovered to 165°F. Serves 6.
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Ingredients
- 1 pound kielbasa sliced 1/4 inch thick, then each slice cut into 4 pieces
- 3 large potatoes peeled, diced into 1/2-inch cubes
- 1 cup onion diced
- 2 cloves garlic minced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 can cheddar cheese soup half of a 10.5-ounce can
- 1 cup sharp cheddar cheese shredded; plus more for the top, if desired
- 1/2 cup water for browning the kielbasa; add more 1/8 cup at a time if needed
Instructions
- Heat the oven to 350°F and lightly spray a 13x9-inch baking dish (or a 3-quart baking dish) with nonstick cooking spray. Set it aside.
- In a Dutch oven or large stockpot, add the cut kielbasa and 1/2 cup water. Cook over medium heat until the water has evaporated and the kielbasa is browned a bit. If it needs more water as it browns, add it 1/8 cup at a time.
- Add the diced onion and cook 3 to 4 minutes, then add the garlic. Cook until the onions are translucent.
- Add the diced potatoes to the pot. Pour in the chicken broth, heavy cream, 1/2 can of cheddar cheese soup, seasoning and pepper, and stir.
- Cook over low heat just until the mixture starts to boil. Turn off the heat, add the cheese and mix everything together.
- Pour the mixture into the prepared baking dish. Add more cheddar on top if you like.
- Cover with foil and bake for 65 to 75 minutes, or until the potatoes are tender.
- Remove the foil and put the casserole back in the oven for 10 more minutes. The center should reach 165°F on a food thermometer.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 610kcalCarbohydrates: 34.9gProtein: 19.3gFat: 44gSodium: 1320mgFiber: 3.9gSugar: 5.2g
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