Go Back

Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole is made with thinly sliced Yukon gold potatoes layered with browned kielbasa and a creamy sour-cream sauce, then baked until bubbly and golden. The top turns into a tender potato casserole crust with cheddar in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa Potato Casserole
  • 1 lb kielbasa Sliced into rounds.
  • 3 lb Yukon gold potatoes Thinly sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 cup sharp cheddar Shredded and divided.
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 green onions For garnish.
  • 1 salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and brown the kielbasa
  1. Preheat oven to 375F and grease a 9x13 baking dish. Stop when the oven reaches temperature so the casserole bakes evenly.
  2. Brown kielbasa rounds in a skillet, then set aside. Cook just until the outside gets browned for better flavor in the bake.
Mix the creamy sauce
  1. Whisk sour cream, cream of chicken soup, broth, garlic powder, and onion powder. Whisk until smooth and evenly combined so it coats the potatoes.
Layer and bake
  1. Layer half the potatoes in the prepared dish, then top with half the onion, garlic, kielbasa, sauce, and 3/4 cup cheddar. Spread the layers evenly for consistent doneness.
  2. Repeat the layers with the remaining potatoes, onion, garlic, kielbasa, sauce, and top with the remaining cheddar. Aim for an even cheddar layer so the top browns nicely.
  3. Cover with foil and bake 40 minutes at 375F. Look for bubbling around the edges and softened potatoes through the center.
  4. Uncover and bake 15 more minutes at 375F until golden and potatoes are tender. The top should be visibly browned with bubbling sauce at the corners.
Finish
  1. Garnish with green onions. Serve warm after the casserole rests briefly so the sauce thickens.

Notes

For clean slices and even baking, keep the potatoes thin and similar thickness, then let the casserole sit 5–10 minutes after baking. Store leftovers covered in the refrigerator for up to 4 days; freeze leftovers up to 2 months. For a lighter option, use reduced-fat sour cream and half the cheddar (you’ll still get a cheesy top, just with slightly less richness).