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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa potato casserole is an easy sausage potato bake with tender diced russet potatoes and caramelized kielbasa in a creamy soup sauce. It bakes until the cheddar on top is deeply golden and bubbly, with visible kielbasa slices through the melted cheese.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa sausage
  • 14 oz kielbasa sausage
Potatoes
  • 4 russet potatoes
Onion
  • 1 onion
Garlic
  • 3 clove garlic
Creamy sauce base
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup chicken broth
Seasonings
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Cheese and garnish
  • 2 cup sharp cheddar cheese, shredded
  • 0.5 fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and parboil
  1. Preheat oven to 375°F and grease a 9x13 dish.
  2. Parboil cubed potatoes in salted water for 8 minutes until just slightly tender, then drain.
Cook kielbasa and build the sauce
  1. Brown kielbasa slices in a skillet over medium-high heat until caramelized on both sides, then remove.
  2. Mix cream of mushroom soup, sour cream, chicken broth, garlic, smoked paprika, garlic powder, salt, and black pepper until smooth.
Assemble and bake
  1. Combine potatoes, kielbasa, and diced onion in the baking dish, then pour the soup mixture over and toss to coat.
  2. Top with shredded cheddar, cover with foil, and bake 30 minutes, until bubbling at the edges.
  3. Remove foil and bake 15 more minutes at 375°F until potatoes are tender and the cheese is golden.
  4. Let the casserole stand 5 minutes before serving, then garnish with fresh chives.

Notes

Pro tip: Parboil just until the potatoes are slightly tender—under-cooking is fine because they finish in the oven while the sauce thickens. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because the sour-cream base can break slightly after thawing. For a lighter swap, use reduced-fat sour cream and half the cheddar, keeping the rest the same.