Description
This comforting one-pan casserole is a hearty blend of smoky poultry kielbasa, tender hash brown potatoes, and a velvety sharp cheddar sauce. Perfect for busy weeknights, it eliminates extensive prep time while delivering a golden, bubbly finish that satisfies the whole family. Inspired by classic Midwestern comfort food, this reliable dish balances protein and carbohydrates in every bite, making it an ideal choice for both cozy dinners and potluck gatherings.
Ingredients
14 oz smoked poultry kielbasa, sliced into rounds
28 oz bag frozen hash brown potatoes, thawed
10.5 oz condensed cream of mushroom soup (ensure alcohol-free)
1 bag (8 oz) shredded sharp cheddar cheese, divided
1 cup sour cream
1/2 cup diced yellow onion
1/2 tsp garlic powder
1/2 tsp black pepper
1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large skillet over medium-high heat, brown the sliced poultry kielbasa in olive oil for 5-7 minutes until slightly crispy; remove from heat.
In a large mixing bowl, combine the thawed hash browns, cream of mushroom soup, sour cream, diced onion, garlic powder, black pepper, and half of the shredded cheese.
Fold the browned kielbasa into the potato mixture.
Spread the mixture evenly into the prepared baking dish.
Top with the remaining shredded cheddar cheese.
Bake for 45 minutes or until the edges are bubbling and the cheese is golden brown.
Notes
Ensure you are using a certified alcohol-free cream of mushroom soup. For extra texture, you can add 1/2 cup of crunchy fried onions on top during the last 5 minutes of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: American