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A close-up shot showing the key ingredients for the smoked sausage and potato casserole, including sliced kielbasa, diced potatoes, and shredded cheddar cheese.

Kielbasa and Potato Casserole (The Ultimate Easy & Cheesy Bake)

This Kielbasa and Potato Casserole is the ultimate easy and cheesy bake! A one-pan wonder combining smoky sausage, tender potatoes, and a rich, creamy cheese sauce, it's the perfect comfort food for a busy weeknight family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Butter
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 14 oz Kielbasa sausage sliced into 1/2-inch rounds
  • 2 lbs Yukon Gold potatoes peeled and diced into 1-inch cubes
  • 10.5 oz Condensed cream of chicken soup 1 can
  • 1 cup Milk
  • 2 cups Sharp cheddar cheese shredded, divided
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • 1/4 tsp Smoked paprika

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Skillet
  • 1 Large Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant. Add the sliced kielbasa and cook for 4-5 minutes until browned.
  3. In a large mixing bowl, whisk together the cream of chicken soup, milk, salt, pepper, and smoked paprika until smooth. Stir in 1 cup of the shredded cheddar cheese.
  4. Add the diced potatoes and the cooked kielbasa mixture from the skillet to the bowl with the sauce. Stir gently until everything is well combined and evenly coated.
  5. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Bake, uncovered, for 40-50 minutes, or until the potatoes are tender and the casserole is golden brown and bubbly. Let it rest for 5-10 minutes before serving.

Notes

Tip 1: For faster baking, you can parboil the diced potatoes for 5-7 minutes before adding them to the casserole.
Tip 2: Grating your own cheese from a block ensures the smoothest, creamiest melt.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.