Kielbasa Potato And Onion Casserole Recipes

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
• Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

KIELBASA, POTATO, AND ONION SKILLET

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add potatoes, onions, garlic, and pepper. Fry until potatoes are golden and onions are translucent, about 8 minutes.
• Add kielbasa and cook 1-2 minutes until warm.
• Add broth and cover skillet with lid. Lower heat to medium-low. Cook until broth is mostly evaporated, 5-10 minutes, and potatoes are tender. Be careful not to overcook the potatoes.
• If potatoes are not done and broth has evaporated completely, add more chicken broth and continue to cook until potatoes are tender.

KIELBASA AND PEPPER CASSEROLE

Steps:

• In a small bowl, combine the sausage, potatoes, onion and red pepper. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Transfer to a greased 1-qt. baking dish. , Cover and bake at 375° for 45 minutes. Stir in cream; cover and bake 10-15 minutes longer or until vegetables are tender and the cream has thickened. Sprinkle with parsley.

POTATO KIELBASA SKILLET

Steps:

• Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

KIELBASA, CABBAGE, POTATO & ONION DIVERSITY CASSEROLE

Steps:

• Heat oven to 325º. Butter or spray 9 x 13 casserole dish with Pam.
• In a large Dutch oven on medium/high heat, sauté sliced sausage in a bit of olive oil until browned. Remove to a bowl.
• Reduce heat to medium and add butter. Sauté onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized - about 20 minutes. Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings. Bring to boil. Reduce heat to medium-low; simmer for 5 minutes. Remove pot from heat and let cool slightly, then gently stir in eggs.
• In a large zip-lock bag, crush crackers with caraway seeds. Into the pot of veggies and sausage, add ½ of the cracker mixture. Pour into prepared casserole dish. Dust top evenly with remaining crackers. Bake at 325º for 45 minutes, or until heated through and top is golden brown.

CHEESY KIELBASA & POTATOES CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Dice up your potatoes into small pieces. The smaller the pieces the better, it'll cook best.
• Chop up your onion into small pieces and dice your kielbasa into small pieces as well.
• Get out a large bowl and put your potatoes, onions and kielbasa into the bowl.
• Mix in your seasonings, if you wish.
• Grab out your pan and add the butter and cream of chicken until melted together. Stirring constantly to mix well.
• Shred your cheese if you choose to use fresh block cheese otherwise measure out your cheese and add into the bowl.
• Once your butter and cream of chicken is melted and mixed together, add that into the bowl with everything else. Mix in your sour cream and stir everything until well incorporated.
• Grease your 9x13 baking dish with your favorite cooking spray, add everything into the pan and place in a 350 degree preheated oven for 30 minutes.
• Once finished, allow to cool for just a couple of minutes, before serving.

KIELBASA POTATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sausage, potatoes, celery, bell pepper, onion, green onions, parsley, basil, cilantro, rosemary, and salt together in a casserole dish. Distribute pats of butter evenly on top of mixture. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Uncover and continue to bake for an additional 15 minutes.

POTATO, KALE, AND KIELBASA CASSEROLE

Steps:

• In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.
• In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.