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Kielbasa Cheesy Potato Casserole: The Ultimate One-Pan Comfort Food

Kielbasa Cheesy Potato Casserole: The Ultimate One-Pan Comfort Food

This Kielbasa Cheesy Potato Casserole is a decadent, one-pan wonder that combines smoky sausage with tender hash browns in a velvety cheese sauce. It is the ultimate comfort food solution for busy weeknights or potluck gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb smoked kielbasa sausage sliced
  • 32 oz frozen diced hash brown potatoes thawed
  • 10.5 oz cream of chicken soup canned
  • 1 cup sour cream chilled
  • 2 cups shredded cheddar cheese divided
  • 0.5 cup green onions chopped
  • 0.5 tsp garlic powder dried
  • 0.5 tsp black pepper ground
  • 0.5 tsp paprika smoked
  • 2 tbsp butter melted
  • 1 cup crushed cornflakes optional

Equipment

  • 9x13-Inch Baking Dish
  • Large Mixing Bowl
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a standard 9x13-inch baking dish.
  2. Whisk together the cream of chicken soup, sour cream, 1.5 cups of cheddar, onions, and spices in a large bowl.
  3. Gently fold the thawed diced hash browns into the creamy mixture until every potato piece is coated.
  4. Add the sliced kielbasa sausage to the bowl and stir to distribute the meat evenly.
  5. Transfer the potato and sausage mixture into your prepared baking dish, smoothing the top with a spatula.
  6. Scatter the remaining half cup of shredded cheddar cheese over the surface of the casserole.
  7. Mix the melted butter with crushed cornflakes if using, then sprinkle this over the cheese layer.
  8. Bake the dish uncovered for 45 minutes until the sauce is bubbling and the edges are golden.
  9. Allow the casserole to sit for 5 minutes at room temperature to set before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. For the best texture, ensure the hash browns are fully thawed and patted dry before mixing to prevent a watery sauce. You can assemble this dish a day in advance and keep it covered in the fridge until you are ready to bake.