Description
A comforting dish combining rich smoked kielbasa and creamy cheese, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 1 lb (450 g) smoked kielbasa sausage, sliced into ½-inch pieces
- 1 bag (32 oz / 900 g) frozen diced hash brown potatoes, thawed
- 1 can (10.5 oz / 295 g) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup chopped green onions (or sautéed white onion)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter (melted)
- Optional: 1 cup crushed cornflakes or Ritz crackers for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, 1 ½ cups of cheddar cheese, green onions, garlic powder, black pepper, and paprika. Mix until smooth.
- Stir in the thawed hash brown potatoes until they are evenly coated.
- Fold in the sliced kielbasa sausage gently.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the top with the remaining ½ cup of cheddar cheese.
- For a crunchy topping, mix melted butter with crushed cornflakes or Ritz crackers and scatter over the casserole.
- Bake without a cover for 40-45 minutes, until bubbly and golden brown.
- Let it rest for about 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg