Go Back
Cheesy Kielbasa and Potato Casserole Recipe
Ash Tyrrell

Cheesy Kielbasa and Potato Casserole Recipe

I recently made this Kielbasa and Potato Casserole for a family dinner, and it quickly became one of my favorite comfort food recipes. The combination of smoky kielbasa, tender potatoes, and creamy cheese sauce creates a hearty meal that feels warm and satisfying. What I love most is how simple it is to prepare while still delivering rich, homemade flavor.
Print Recipe Pin Recipe
Total Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon salted butter plus extra for greasing the baking dish – Butter helps brown the sausage and adds rich flavor.
  • 2½ pounds Yukon Gold potatoes peeled and diced into ½-inch cubes – Yukon Gold potatoes stay tender and hold their shape beautifully.
  • 1 teaspoon kosher salt plus extra for boiling potatoes – Enhances the overall flavor of the casserole.
  • 14 ounces smoked kielbasa sliced into ¼-inch pieces – Choose high-quality smoked kielbasa for the best flavor.
  • 1 medium yellow onion diced – Adds sweetness and depth to the dish.
  • 3 garlic cloves minced – Fresh garlic provides the best aroma and taste.
  • 1 can 10.5 ounces condensed cream of mushroom soup – Creates a creamy and flavorful base.
  • 1 cup sour cream – Adds richness and a slight tang.
  • ½ cup whole milk – Helps create a smooth creamy sauce.
  • 2 teaspoons Dijon mustard – Adds a subtle savory kick.
  • 1 teaspoon Worcestershire sauce – Enhances the smoky and savory flavors.
  • ¾ teaspoon black pepper – Balances the richness of the casserole.
  • 2½ cups freshly shredded sharp cheddar cheese – Freshly grated cheese melts more smoothly than pre-shredded varieties.

Method
 

  1. Start by peeling and dicing the potatoes into evenly sized cubes. Place them in a large pot of salted water and bring to a boil. Cook for about 5 to 7 minutes until slightly tender but not fully cooked, then drain and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the sliced kielbasa and cook until the edges become golden and slightly crispy. Remove the sausage and place it on a plate while keeping the flavorful drippings in the skillet.
  3. Add the diced onion to the same skillet and cook until soft and translucent. Stir in the minced garlic and cook briefly until fragrant. Transfer the mixture to a large mixing bowl.
  4. Add the cream of mushroom soup, sour cream, milk, Dijon mustard, Worcestershire sauce, salt, and black pepper to the bowl. Whisk everything together until the sauce becomes smooth and well combined.
  5. Fold the parboiled potatoes, browned kielbasa, and 1½ cups of shredded cheddar cheese into the sauce. Stir gently until every piece is coated with the creamy mixture.
  6. Grease a 9x13-inch baking dish with butter. Spread the potato and sausage mixture evenly into the dish. Sprinkle the remaining cheddar cheese across the top for a perfectly cheesy finish.
  7. Place the casserole in a preheated 350°F (175°C) oven. Bake for 35 to 40 minutes until bubbly around the edges and golden brown on top.
  8. Allow the casserole to rest for about 10 minutes before serving. This helps the sauce thicken slightly and makes serving much easier.

Notes

  • I always shred my own cheese because it melts much smoother.
  • I like browning the kielbasa until extra crispy for more flavor.
  • I sometimes add a handful of smoked Gouda with the cheddar for a richer taste.
  • I avoid overcooking the potatoes during boiling so they don't become mushy.
  • I let the casserole rest before serving because it helps everything set perfectly.
  • I occasionally add chopped green onions on top for freshness and color.