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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa potato casserole that bakes into a golden, deeply cheesy crust with tender potatoes and caramelized onion. This hearty sausage potato bake uses a creamy soup-and-sour-cream sauce for a bubbly, comforting Polish sausage casserole.
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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: 670
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa and potatoes
  • 14 oz kielbasa sausage Slice into rounds.
  • 4 russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
Creamy sauce and seasonings
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup chicken broth
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Cheese topping and garnish
  • 2 cup sharp cheddar cheese Shredded.
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Parboil the cubed potatoes in salted water for 8 minutes until just slightly tender, then drain.
Brown sausage
  1. Brown the kielbasa rounds in a skillet over medium-high heat until caramelized on both sides, then remove.
Make the creamy sauce
  1. Mix the cream of mushroom soup, sour cream, chicken broth, garlic, smoked paprika, garlic powder, salt, and black pepper until smooth.
Assemble and bake
  1. Combine the potatoes, kielbasa, and diced onion in the baking dish, then pour the soup mixture over and toss so everything is coated.
  2. Top with shredded cheddar, cover with foil, and bake at 375°F for 30 minutes until hot and bubbling at the edges (visual cue: melted cheese layer underneath foil).
  3. Remove the foil and bake for 15 more minutes until the potatoes are tender and the cheese is deeply golden and bubbly.
Serve
  1. Let the casserole sit briefly, then garnish with fresh chives before serving.

Notes

Pro tip: parboil just until slightly tender so the potatoes finish cooking during the casserole bake without turning mushy. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended for the best cheese texture. For a lighter option, use reduced-fat sour cream and cheese (texture will be slightly less stretchy but still creamy).