Kielbasa Sausage Cheesy Potato Casserole
A hearty, cheesy comfort food that combines smoky kielbasa, creamy hash brown potatoes, and melty cheddar cheese, baked until bubbly and golden.
Ingredients
Main Ingredients
- 1 lb smoked kielbasa sausage, sliced into 1/2-inch pieces Use smoked kielbasa for a rich flavor.
- 32 oz bag frozen diced hash brown potatoes, thawed Ensure they are completely thawed and patted dry.
- 10.5 oz can cream of chicken soup (or cream of mushroom) Choose according to your preference.
- 1 cup sour cream Adds creaminess to the dish.
- 2 cups shredded cheddar cheese, divided Use sharp cheddar for the best flavor.
- ½ cup chopped green onions For added flavor and color.
- ½ tsp garlic powder Enhances the overall taste.
- ½ tsp black pepper To taste.
- ½ tsp paprika Adds color and a hint of flavor.
- 2 tbsp butter, melted Used for topping.
- 1 cup crushed cornflakes or Ritz crackers for topping (optional) For a crunchy texture on top.
Instructions
Preparation
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine cream of chicken soup, sour cream, 1 1/2 cups of cheddar cheese, green onions, garlic powder, black pepper, and paprika. Mix until smooth.
Assembly
- Stir in thawed hash brown potatoes until evenly coated.
- Fold in sliced kielbasa sausage until well combined.
- Spread the mixture into the prepared baking dish.
Baking
- Sprinkle remaining 1/2 cup of cheddar cheese on top.
- For a crunchy topping, mix melted butter with cornflakes and scatter over.
- Bake uncovered for 40-45 minutes until bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes
Thaw your hash browns completely and pat them dry to avoid a watery casserole. The casserole will slice perfectly if allowed rest for 5 minutes before serving. Consider adding optional veggies like frozen peas or corn for extra nutrition and color. Use sharp cheddar cheese and shred it yourself to achieve the best melt.