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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa potato casserole is a creamy, oven-baked sausage potato bake with tender cubes, diced onions, and a deeply golden cheddar crust. You’ll get bubbly, browned cheese over sliced Polish sausage in a hearty comfort food dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa sausage
  • 14 oz kielbasa sausage Sliced into rounds.
Potatoes and aromatics
  • 4 russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
Creamy sauce
  • 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
  • 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.
Parboil potatoes
  1. Parboil the cubed potatoes in salted water for 8 minutes until just slightly tender, then drain.
Brown kielbasa
  1. Brown the kielbasa slices in a skillet over medium-high heat until caramelized on both sides, then remove.
Make the creamy mixture
  1. Mix cream of mushroom soup, sour cream, chicken broth, garlic, smoked paprika, garlic powder, salt, and black pepper until smooth.
Assemble and bake
  1. Combine potatoes, kielbasa, and onion in the baking dish, then pour the soup mixture over and toss to coat.
Melt cheese and finish
  1. Top with shredded cheddar, cover with foil, and bake for 30 minutes at 375°F until bubbly and hot.
  2. Remove the foil and bake for 15 more minutes at 375°F until potatoes are tender and the cheese is deep golden.

Notes

For a thicker, more “set” casserole, let it stand 5–10 minutes before serving so the sauce clings to the potatoes. Store leftovers in the fridge up to 3–4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar (the bake will still brown, but the crust may be slightly less rich).