Kielbasa Sausage Cheesy Potato Casserole – Okay, confession time—I didn’t plan this Kielbasa Sausage Cheesy Potato Casserole. It was one of those “open the fridge, pray for inspiration” moments. You know the drill. There were russet potatoes sitting there like they’d been forgotten, a pack of kielbasa I’d bought on a whim (because it was on sale, obviously), and cheddar cheese just begging to be turned into something fabulous. The casserole sort of came together—like the universe nudged me in the right direction.
The real magic happened when it came out of the oven. My husband took one bite, looked up, and said, “Is this what happiness tastes like?” The kids were busy fighting over who got the crispy corners. And me? I just stood there, smugly taking credit for what was basically an accident. Does food ever do that for you? Surprise you with how good it is? That’s this recipe. Every time.
Why You’ll Love This Kielbasa Sausage Cheesy Potato Casserole Recipe?
This casserole is more than food—it’s an event. Here’s why you need it in your life:
- Smoky kielbasa: It’s like a hug from your favorite comfort food.
- Cheesy sauce: Thick, creamy, and made for soaking into those tender potatoes.
- One dish, less mess: Because who has time for extra dishes?
- Perfect for literally any occasion—weeknight dinner, potluck hero, or a “just because” treat.
- It’s fast. Like, “you still have time to binge-watch something after dinner” fast.
Ingredient Notes:
The beauty of this casserole? It’s simple. But every ingredient works together, like an orchestra of flavors. Let’s talk about the stars:
- Russet Potatoes: These guys are the foundation. Their starchy texture is perfect for soaking up all that cheesy goodness. Pro tip? Cut them into even cubes so they cook consistently. No rogue mushy bits here!
- Smoked Kielbasa: Smoky, savory, and oh-so-satisfying. Browning it first isn’t optional—it’s where the flavor magic happens.
- Cheddar Cheese Soup: Okay, I’ll admit, I wasn’t sold on the whole “soup in a can” thing at first. But let me tell you—it works. Rich, creamy, and a serious flavor booster.
- Sharp Cheddar Cheese: You have to go sharp here. Mild cheddar just doesn’t bring that same tangy punch. Trust me, your taste buds will thank you.
- Heavy Cream + Milk: These two are like a dream team for creamy sauces. The heavy cream adds richness, and the milk keeps it from being too much.
How To Make Kielbasa Sausage Cheesy Potato Casserole?
This recipe is straightforward, but let’s make it even easier:
- Prep the potatoes: Peel and cube your potatoes (don’t skip this—peeling makes all the difference). Boil them for about 7 minutes, just until tender. You don’t want them falling apart! Drain and spread them in your baking dish.
- Brown the kielbasa: Heat up some olive oil in a skillet and toss in those kielbasa slices. Sizzle them until they’re golden and slightly crispy on the edges. The smell alone will make your mouth water. Add them to the potatoes.
- Whip up the sauce: Melt butter in the same skillet (yes, fewer dishes!). Stir in the flour and cook it for a minute until it smells nutty—this step is key to avoiding a raw flour taste. Then pour in the milk, cream, and seasonings. Stir constantly until it thickens into velvety goodness. Add the cheddar cheese soup and shredded cheese, and watch it turn into magic.
- Assemble the casserole: Pour that rich, creamy sauce over the potatoes and kielbasa. Make sure everything’s evenly coated—it’s worth the extra few seconds to spread it around.
- Bake to bubbly perfection: Slide the dish into your oven (preheated to 350°F) and let it bake for 30 minutes. You’ll know it’s done when the top is golden and your kitchen smells like heaven.
Storage Options:
Let’s talk leftovers (if you have any, that is).
- Refrigerator: Store it in an airtight container for up to 3 days. Reheat it in the oven to keep that cheesy texture. The microwave works, too, but it won’t have that same crispy edge.
- Freezer: This casserole freezes beautifully. Wrap it tightly (hello, freezer bags!) and store it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight and reheat in the oven.
Variations and Substitutions:
The beauty of this dish is how flexible it is. Don’t have an ingredient? No problem—here are some swaps and ideas:
Want To Save This Recipe?
- Meat options: Try andouille sausage for a spicy kick or diced ham for a milder flavor.
- Add veggies: Toss in some bell peppers, onions, or even broccoli for a pop of color and nutrients.
- Cheese experiments: Gruyère or pepper jack work wonders if you’re feeling adventurous.
- Lighten it up: Swap the heavy cream for half-and-half and use reduced-fat cheddar.
What to Serve with Kielbasa Sausage Cheesy Potato Casserole?
This casserole is a meal in itself, but if you’re feeling fancy, pair it with:
- A crisp salad: Something with a tangy vinaigrette balances the richness perfectly.
- Garlic bread: Because who doesn’t want more carbs?
- Roasted veggies: Green beans or Brussels sprouts are simple and delish.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. You can assemble the whole thing the night before, cover it, and pop it in the fridge. When you’re ready to bake, just let it sit out for 15 minutes before putting it in the oven.
How do I keep the cheese sauce from separating?
Low and slow is the key. Don’t rush it—keep the heat gentle, and stir continuously. Trust me, patience here pays off big time.
Can I use pre-cooked potatoes?
Totally! Leftover boiled or roasted potatoes work great. Just skip the boiling step and go straight to assembling.
This casserole is calling your name—are you ready to give it a go? If you make it, I’d love to hear how it turns out. What’s your favorite twist on this classic?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Kielbasa Sausage Cheesy Potato Casserole
Ingredients
- 3 cups russet potatoes peeled and cubed
- 1 tbsp olive oil
- 1 lb smoked kielbasa sausage sliced into bite-size pieces
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 2 tsp minced garlic
- 1 ½ cups 2% milk
- ½ cup heavy cream 33%
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp cracked black pepper
- 1 can 284 ml cheddar cheese soup
- 2 cups shredded sharp cheddar cheese
Instructions
Prepare the potatoes:
- Preheat the oven to 350°F (175°C). Peel and cube the russet potatoes evenly. In a medium saucepan, bring water to a boil and cook the potatoes for approximately 7 minutes or until just tender. Drain the potatoes and transfer them to a greased 9 x 13-inch baking dish.
Cook the kielbasa:
- Heat olive oil in a skillet over medium heat. Add the kielbasa slices and sauté until lightly browned, about 5 minutes. Remove from heat and distribute the kielbasa over the potatoes in the baking dish.
Create the roux:
- In the same skillet, melt the butter over medium-low heat. Gradually whisk in the flour until the mixture forms a smooth paste. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Prepare the sauce:
- Add minced garlic to the roux and stir briefly until fragrant. Slowly pour in the milk and heavy cream while whisking continuously. Add cumin, garlic powder, salt, and black pepper. Stir in the cheddar cheese soup and cook until the sauce thickens, approximately 3-4 minutes.
Incorporate the cheese:
- Remove the skillet from heat and fold in the shredded cheddar cheese. Stir until the cheese has melted completely and the sauce is smooth.
Assemble the casserole:
- Pour the cheese sauce evenly over the potatoes and kielbasa in the baking dish, ensuring all ingredients are well-coated.
Bake:
- Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and the sauce is bubbly. Allow the casserole to rest for 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
