Ingredients
Scale
- 2 pounds of potatoes, peeled and sliced
- 1 pound of kielbasa sausage, sliced
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- 1 can (10.5 oz) of cream of mushroom soup
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 1/2 cup of breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced kielbasa to the skillet, cooking until the sausage is browned, about 5-7 minutes.
- In a large bowl, combine the sliced potatoes, cooked kielbasa mixture, sour cream, cream of mushroom soup, paprika, salt, and pepper. Mix well to combine.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- If desired, top with breadcrumbs for added crunch.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- For a spicier version, add diced jalapeños or use a spicy kielbasa.
- This casserole can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to substitute the cheddar cheese with your favorite cheese blend.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole
- Cuisine: Polish
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg