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Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
This is the kind of casserole that’ll be passed around the table for seconds (or thirds!). Each hearty spoonful delivers tender potatoes, smoky bites of kielbasa, and plenty of cheesiness, all tucked into a creamy sauce. It’s a no-fuss bake that feels right at home at a family dinner, a casual Sunday supper, or a church potluck.
Kielbasa and potatoes have always been a natural pairing, and here they come together in the coziest way possible. A quick parboil keeps the potatoes tender, while browning the sausage adds crisp edges and deep flavor. The creamy mushroom soup—boosted with Dijon mustard and Worcestershire sauce—pulls everything together into a casserole that bakes up bubbly and golden on top. It’s budget-friendly, simple to assemble, and reliably crowd-pleasing.
Serve it as a main dish with a green salad on the side, or spoon it up alongside roast chicken or a pork tenderloin for an extra-hearty spread. Even better, the dish can be assembled ahead of time, making it a practical option for busy weeks and big gatherings alike.
What potatoes are best in cheesy kielbasa and potato casserole?
Yukon Golds hold their shape nicely and have a naturally buttery flavor that works well in this recipe. Other varieties can also be swapped in, but their starch levels vary. Russets, for example, are starchier and may break down more, while waxy potatoes like red or baby potatoes will stay firmer. If you're short on time, thawed frozen hash browns will also work!
What cheese is best in cheesy kielbasa and potato casserole?
Sharp cheddar adds bold flavor, but Colby, Monterey jack, or a mild cheddar blend also work well. For a little extra depth, a small handful of smoked Gouda can be mixed in with the cheddar.
What should you serve with cheesy kielbasa and potato casserole?
A green vegetable makes a nice contrast to the creamy, cheesy base of this casserole. Try serving it with garlic green beans, roasted broccoli, glazed carrots, or a simple green salad.
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Ingredients
- 1 Tbsp. salted butter, plus more for the baking dish
- 2 1/2 lb. Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 tsp. kosher salt, plus more for the potatoes
- 14 oz. smoked kielbasa, halved lengthwise and sliced crosswise into 1/4-inch pieces
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 2 tsp. dijon mustard
- 1 tsp. Worcestershire sauce
- 3/4 tsp. black pepper
- 2 1/2 cups shredded sharp cheddar cheese (about 10 ounces)
Directions
- Step 1Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with butter.
- Step 2Place the potatoes in a large pot or Dutch oven and cover with cold water and a large pinch of salt. Bring to a boil over medium-high heat, reduce the heat to medium, and cook until the potatoes are just tender but not falling apart, 5 to 7 minutes (be careful not to overcook). Drain and set aside to cool slightly.
- Step 3In a large skillet, melt the butter over medium heat. Add the kielbasa in an even layer and cook, flipping halfway through, until browned and crisp at the edges, 4 to 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Step 4Add the onion to the drippings in the skillet and cook over medium heat, stirring, until soft and translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the vegetables to a large bowl.
- Step 5Add the cream of mushroom soup, sour cream, milk, dijon mustard, Worcestershire sauce, salt, and pepper to the onion mixture and whisk until well combined and smooth. Fold in the potatoes, kielbasa, and 1 1/2 cups of the cheddar until evenly coated.
- Step 6Transfer the potato mixture to the prepared baking dish and spread in an even layer. Sprinkle the remaining 1 cup cheddar over the top. Bake until bubbling and the top is golden brown and melted, 35 to 40 minutes. Let rest 10 minutes before serving.
Tip: This casserole can be assembled up to 24 hours ahead; cover and refrigerate, then let it sit at room temperature for about 20 minutes before baking, adding 5 to 10 minutes if needed. Store covered tightly in the refrigerator for up to 4 days.
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