Cheddar Kielbasa and Potato Bake
One-dish comfort classic combining sliced kielbasa with cubed russet potatoes in a creamy cheddar soup base with sautéed onions. Baked until potatoes are tender. The recipe offers flexibility with garlic, which can be omitted per preference, and accommodates larger batches with an alternative pan size.
Ingredients
- 10 ¾ ounce cheddar cheese soup, condensed, 1 cancream of mushroom soup1:1dairysoup
original recipe offers both options
- 1 large onion, sliced
- ½ cup milk, whole
- 1 teaspoon garlic, minced(optional)
- 1 teaspoon salt, ground
- ½ teaspoon black pepper, ground
- 1 lb kielbasa, sliced thin
- 6 large russet potatoes, peeled and cubed
Instructions
- 1
Preheat oven to 375 degrees.
- 2
In a large mixing bowl, combine soup, onion, milk, garlic if desired, salt, and pepper.
- 3
Stir in potatoes and kielbasa.
- 4
Spoon mixture into casserole dish.
- 5
Place casserole on a baking sheet and bake until potatoes are tender, about 90 minutes.
Tips
Garlic is optional; omit if your family prefers milder flavor since kielbasa contributes its own garlic notes.
For extra-large potatoes, use a 9x11 inch casserole dish instead of the standard 7x11 inch.
Good to Know
Refrigerate covered up to 4 days. Reheat in oven at 350F until heated through.
Assemble casserole up to 8 hours ahead; cover and refrigerate, then bake when ready, adding 10-15 minutes to baking time if starting from cold.
Spoon directly from casserole dish. Serve with crusty bread or a simple green salad.
Common Mistakes
Do not skip placing casserole on a baking sheet to catch any overflow and prevent spills in oven.
Do not skip peeling potatoes unless you prefer the texture of unpeeled russet skins in this creamy dish.
Do not skip the 90-minute bake time; undercooked potatoes will be hard and will not absorb the cheddar sauce properly.