Cheesy Kielbasa Potato Casserole Bake

I grew up loving hearty casseroles, and this Cheesy Kielbasa Potato Casserole hits all the right notes—creamy, savory, and packed with comfort.

It’s made with layers of tender potatoes, smoky kielbasa, gooey cheddar cheese, and a creamy mushroom base, all topped off with fresh green onions for a bit of bite.

It’s the kind of dish that makes you want seconds (and maybe even thirds), and it’s ridiculously easy to throw together for a family dinner or potluck.

The recipe is simple to prepare and requires minimal cooking skills. With the addition of garlic powder, chopped green onions, and a crunchy topping of crushed Ritz crackers or panko breadcrumbs, this casserole is sure to please the whole family.

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Comforting Casserole Delight

The Cheesy Kielbasa Potato Casserole Bake is a dish that brings warmth and satisfaction to any table.

It combines frozen diced potatoes or cooked cubed potatoes with sliced smoked kielbasa, creating a hearty base.

The creamy blend of cream of mushroom soup and sour cream adds richness, while shredded sharp cheddar cheese melts beautifully on top, forming a delicious layer of gooey goodness.

Simple Preparation Steps

Preparing this casserole is straightforward, making it an ideal choice for busy weeknights.

In just about an hour, you can have a comforting meal ready to serve.

The process begins by mixing the potatoes, kielbasa, and creamy ingredients, ensuring everything is well combined for maximum flavor.

Layering for Flavor

Once the mixture is ready, it’s transferred to a greased baking dish, where the magic begins.

A generous sprinkle of shredded sharp cheddar cheese tops the casserole, followed by a crunchy layer made from crushed Ritz crackers or panko breadcrumbs mixed with melted butter.

This combination not only adds texture but also enhances the overall flavor profile of the dish.

Baking to Perfection

The casserole is then covered with aluminum foil and baked, allowing the flavors to meld together.

After thirty minutes, removing the foil lets the top crisp up, resulting in a golden-brown crust that is simply irresistible.

The bubbling cheese and savory aroma will fill your kitchen, inviting everyone to gather around the table.

Recipe Highlights

This casserole is the ultimate in cozy, crowd-pleasing food. The cream of mushroom soup makes it ultra-creamy, the kielbasa adds smoky depth, and the cheddar cheese delivers that stretchy, cheesy top that makes every bite perfect.

Using frozen diced or shredded hash browns makes it even faster.

It’s one of those dishes that’s even better the next day, and it freezes beautifully too—great for make-ahead meals or feeding a crowd.

Highlights:

• Super creamy and cheesy comfort food
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• Easy one-dish recipe
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• Kid-friendly and perfect for leftovers
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• Hearty enough to serve as a main course
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• Just 10 minutes of prep using frozen potatoes

Ingredient Notes

• Kielbasa: Fully cooked smoked kielbasa brings bold, savory flavor. Slice it into thin rounds or half-moons for even distribution.
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• Potatoes: You can use frozen diced potatoes (hash browns) for convenience or boil and cube fresh Yukon Gold or Russets.
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• Cheddar Cheese: Sharp cheddar melts beautifully and gives the dish its signature cheesy top. You can mix some into the casserole, too.
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• Cream of Mushroom Soup: Provides a creamy, savory base. Substitute with cream of chicken or cheddar soup if you like.
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• Sour Cream: Adds tanginess and creaminess to balance the richness of the cheese and sausage.
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• Green Onions: Brings a fresh, zesty note to the creamy layers—add both to the filling and the topping.
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• Optional Toppings: Crushed Ritz crackers, panko, or more cheese!

How to Make My Cheesy Kielbasa Potato Casserole

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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2. Mix the creamy base: In a large bowl, stir together cream of mushroom soup, sour cream, salt, black pepper, garlic powder, and half of the shredded cheddar cheese.
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3. Add the bulk: Stir in the diced or frozen potatoes, sliced kielbasa, and most of the green onions. Mix until everything is coated and combined.
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4. Transfer to baking dish: Spread the mixture evenly in the prepared dish. Top with remaining cheddar cheese.
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5. Optional topping: Sprinkle on crushed crackers or panko if using for added crunch.
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6. Bake uncovered for 35–40 minutes or until the cheese is bubbly and the top is golden.
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7. Cool slightly before serving and garnish with the remaining green onions.

Garnishing for Presentation

Once baked to perfection, a sprinkle of chopped green onions adds a fresh touch and a pop of color.

This final garnish not only enhances the visual appeal but also provides a burst of flavor that complements the richness of the casserole.

Serving it warm in a rustic baking dish evokes a sense of home-cooked goodness that everyone will appreciate.

This casserole is great as a full meal, but here are some sides to round it out:

• Steamed green beans or broccoli
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• Crisp green salad with vinaigrette
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• Apple sauce or pickled vegetables for a sweet-tangy contrast
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• Dinner rolls or crusty bread
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• A light white wine or cold lager

Nutritional Benefits

This casserole serves six, making it perfect for family gatherings or meal prep for the week.

Each serving contains approximately 350 calories, with a balanced mix of protein and carbohydrates.

The combination of ingredients like kielbasa and cheese ensures that this dish is both satisfying and nourishing, making it a favorite among comfort food lovers.

Tips for the Best Cheesy Kielbasa Potato Casserole

Use high-quality cheddar and kielbasa for maximum flavor. Let the casserole rest for 5–10 minutes after baking to help everything set.

If using fresh potatoes, dice them small and parboil first to speed up baking. You can make this casserole a day ahead—just store it covered in the fridge and bake when ready.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

To Reheat: Microwave individual portions or bake at 350°F (175°C) covered with foil until heated through, about 15–20 minutes.