Go Back

Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole is a one-pan comfort food bake with tender diced Yukon Gold potatoes and a creamy soup-based cheese sauce. Smoky sliced kielbasa and a golden, bubbly cheddar-mozzarella top make every forkful hearty and satisfying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa Sausage Cheesy Potato Casserole
  • 14 oz kielbasa sausage
  • 2 lb Yukon Gold potatoes
  • 2 cup shredded cheddar cheese
  • 1 cup mozzarella cheese
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 1 small onion
  • 2 clove garlic
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 2 tbsp butter

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F (190°C) so it’s hot and ready for baking.
  2. Grease a 9×13-inch baking dish so the casserole releases easily.
  3. Melt butter in a skillet and sauté onion until softened, stirring until the onion looks translucent.
  4. Add garlic and cook for 30 seconds, just until fragrant without browning.
  5. In a large bowl, combine cream of chicken soup, sour cream, milk, paprika, dried parsley, salt, and black pepper, stirring until smooth.
  6. Stir in Yukon Gold potatoes, kielbasa sausage, the onion mixture, and 1½ cups shredded cheddar cheese until evenly coated.
  7. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  8. Cover with foil and bake for 45 minutes, until the potatoes are starting to soften.
  9. Remove foil, top with the remaining cheddar and mozzarella cheese, and leave the surface uncovered to brown.
  10. Bake uncovered for 20–25 minutes until potatoes are tender and the cheese is golden and bubbly.
  11. Let the casserole rest for 10 minutes before serving so it thickens slightly for clean slices.

Notes

For the best texture, keep the potato pieces diced evenly so they finish tender at the same time. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the dairy sauce can separate when thawed. For a lighter option, use low-fat shredded cheese and light sour cream (texture may be slightly less rich).