Kielbasa Sausage Cheesy Potato Casserole
The potluck that changed how I cook kielbasa The first time I tasted this casserole I was at a backyard potluck, standing under a string of tired lights while someone handed me a hot, cheesy square that made the whole night feel like a warm blanket. That bite—smoky sausage, soft potatoes, gooey cheese—felt both indulgent…
The potluck that changed how I cook kielbasa
The first time I tasted this casserole I was at a backyard potluck, standing under a string of tired lights while someone handed me a hot, cheesy square that made the whole night feel like a warm blanket. That bite—smoky sausage, soft potatoes, gooey cheese—felt both indulgent and honest. I kept the recipe card, then kept tweaking it until the version below became the one I make when I want comfort to fill a room.
If you like the sausage-and-potato vibe but want to try different spins, you might also enjoy this take on cheesy ranch potatoes and smoked sausage, which emphasizes tangy ranch seasoning.
How I stumbled into the perfect kielbasa slice
Start with the sausage: 1 lb (450 g) smoked kielbasa, sliced into 1/2-inch pieces. The smoky, slightly sweet flavor of kielbasa is what anchors everything, so don’t skimp. For the potato base use 1 bag (32 oz / 900 g) frozen diced hash brown potatoes, thawed—thaw them on the counter or in the fridge so they aren’t icy when mixed.
Quick ingredient snapshot so nothing gets lost:
- 1 lb (450 g) smoked kielbasa sausage, sliced into 1/2-inch pieces
- 1 bag (32 oz / 900 g) frozen diced hash brown potatoes, thawed
- 1 can (10.5 oz / 295 g) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup chopped green onions (or white onion sautéed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter (melted)
- Optional: 1 cup crushed cornflakes or Ritz crackers for topping
The creamy glue that holds it together
This is where the discovery part comes in. In one large mixing bowl, combine the cream of chicken soup, 1 cup sour cream, 1 1/2 cups shredded cheddar cheese, 1/2 cup chopped green onions (or try sautéed white onion if you want a milder, caramelized note), 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Mix until smooth. Stir the thawed hash brown potatoes in until they are evenly coated, then fold in the sliced kielbasa sausage. Preheat oven to 350°F (175°C) while you do this and grease a 9×13-inch baking dish so you can move from mixing to baking without fuss.
Spread the mixture into the prepared dish and sprinkle the top with the remaining 1/2 cup cheddar cheese. For a crunchy topping, mix the 2 tablespoons melted butter with about 1 cup crushed cornflakes or crushed Ritz crackers and scatter over the casserole.
Bake uncovered for 40 to 45 minutes, until the casserole is bubbly and the topping is golden brown. Let rest for 5 minutes before serving. Those small pauses—preheating, resting—are where texture and flavor finish developing.
The Bubbling Moment you want to catch
How do you know it is done right? Look for steady bubbling at the edges and a golden top. The center should be hot and steaming; if you jiggle the dish, it should hold together rather than slosh. The baking time (40–45 minutes) assumes a thawed potato and a 350°F oven. If your hash browns were still a little icy, add 5 to 10 minutes. If the topping browns too fast, tent loosely with foil for the last 10 minutes.
Practical tip 1: Let it rest for 5 minutes before cutting. The filling firms and slices cleanly.
Practical tip 2: If your kielbasa is extremely salty, rinse briefly and pat dry to tame the salt concentration.
Practical tip 3: Prepare it ahead and refrigerate unbaked for up to 24 hours; add a few extra minutes to baking if starting from cold.
Crunch without remorse
I used to skip the topping, but the buttered cornflakes or crackers lift this dish from rich to celebratory. The topping is optional but recommended if you want contrast between a creamy interior and a crisp crown. Mix crumbs with the melted butter, sprinkle, and scatter evenly. You can also add a pinch of smoked paprika to the crumbs for an extra toasty aroma.
Variation ideas:
- Swap the cream of chicken soup for cream of mushroom if you want earthier flavors.
- Use half Monterey Jack and half cheddar for a milder, creamier melt.
- For a lighter version, reduce the sour cream to 1/2 cup and stir in 1/2 cup plain Greek yogurt.
If you like casseroles that pull in a vegetable element, try pairing its flavor profile with this cheesy broccoli and rice casserole for a weeknight rotation that feels indulgent and balanced.
Leftovers that deserve respect
This casserole is even better the next day. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through to revive the crust, or microwave single portions for convenience. You can freeze portions for up to 2 months; thaw overnight in the fridge and reheat covered in the oven to avoid drying.
Practical tip 4: If reheating from fridge makes the topping soggy, pop under a hot broiler for 1 to 2 minutes to crisp the crumbs, watching carefully so it does not burn.
What to serve beside it
Because the casserole is rich, simple, bright sides work best. A crisp green salad with a vinegar-based dressing, roasted green beans tossed with lemon zest, or a quick cucumber and tomato salad cut through the richness. For a heartier meal, serve with steamed corn or skillet-sautéed Brussels sprouts. A light, citrusy drink or a cold lager pairs beautifully.
Personal touch: my father always insisted on extra green onions on top, as if the pop of green made it healthier. I still do it. When guests ask for seconds I know the recipe has done its job.
Small experiments that paid off
I experimented with sautéing the kielbasa for a minute to render some fat and heighten browning. It adds complexity but is optional. I also tried a double-cheese top and found that one cup too many of extra-sharp cheddar overwhelms the cream and can make the top gummy. Balance is key.
Practical tip 5: If you want more color, sprinkle a few extra green onion pieces over the hot casserole right before serving.
Conclusion
If you want to compare this take with other online versions, the original inspiration and a similarly comforting riff are documented at Kielbasa Sausage Cheesy Potato Casserole and at Cheesy Kielbasa Potato Casserole – The Midnight Baker. Both offer slight variations that can spark your next tweak.
Final thought: this casserole is forgiving, loud in flavor, and perfectly suited to weekday feeding and weekend potlucks alike. Keep the base recipe, experiment sparingly, and never underestimate the power of a good crunchy topping.
Cheesy Kielbasa Potato Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine cream of chicken soup, sour cream, 1 1/2 cups shredded cheddar cheese, chopped green onions, garlic powder, black pepper, and paprika. Mix until smooth.
- Stir in the thawed hash brown potatoes until evenly coated, then fold in the sliced kielbasa.
- Spread the mixture into the prepared baking dish and sprinkle the top with the remaining 1/2 cup cheddar cheese.
- If using, mix the melted butter with the crushed cornflakes or crackers, and sprinkle over the casserole.
- Bake uncovered for 40 to 45 minutes, until the casserole is bubbly and the topping is golden brown.
- Let rest for 5 minutes before serving.
