Creamy, cheesy, and packed with smoky kielbasa — this Kielbasa Sausage Cheesy Potato Casserole is pure comfort food that comes together with minimal fuss. Imagine tender potato cubes simmered in a rich, cheesy sauce with rounds of browned kielbasa folded through every bite. Fun fact: casseroles like this became popular because they feed a crowd and clean-up is a breeze, which is probably why weeknight cooks and potluck champions love them.
This recipe stands out for its simplicity and speed: a short stovetop simmer followed by a single bake, and you have a hearty, crowd-pleasing meal. It’s perfect for busy families and pairs well with many flavors — and if you enjoy hearty potato casseroles, you might also like the flavorful twist in a similar kielbasa casserole on the blog. Ready to get cozy in the kitchen? Let’s make something delicious.
What is Kielbasa Sausage Cheesy Potato Casserole?
What’s in a name? Kielbasa Sausage Cheesy Potato Casserole sounds like everything you want after a long day: kielbasa for smoky bite, potatoes for comfort, and cheese for that gooey finish. Where did it come from — grandma’s quick weeknight fix or a clever potluck contribution? Who knows — but it certainly lives up to the classic idea that “the way to a man’s heart is through his stomach.” Think of it as the casserole that shows up with a wink and a pan full of joy. Give it a try and see why everyone keeps coming back for seconds.
Why You’ll Love This
This casserole is irresistible for three big reasons:
- Heart-and-soul flavor: Smoky kielbasa and sharp cheddar fold into a creamy sauce that coats tender potato cubes, giving you savory, satisfying bites in every forkful.
- Budget-friendly comfort: Potatoes stretch the dish so it feeds more people for less money. Using a can of condensed cheese soup and a bit of cream keeps costs down without sacrificing richness.
- Easy crowd-pleasing toppings: Extra shredded cheddar on top melts to a bubbly golden finish — you’ll get crunchy edges and creamy centers at once.
If you love layered potato casseroles, this is a simpler, meat-forward cousin to the blog’s other comfort dishes, like the cheesy hamburger potato casserole. It’s quick, forgiving, and perfect for family dinners.
Make it this week and enjoy a meal that’s both humble and celebratory.
How to Make:
Quick Overview
This recipe is easy to prepare: brown the kielbasa and soften the onions, simmer with potatoes in a creamy cheese-infused broth, stir in shredded cheddar, bake until tender, and finish uncovered for a crisp top. Prep time: about 15–20 minutes. Bake time: 65–85 minutes. Standout elements: a rich, creamy sauce from heavy cream and cheese soup and the smoky flavor of browned kielbasa.
Ingredients
- 1 lb sausage kielbasa, sliced 1/4 inch thick, then cut each slice into 4 pieces
- 3 large potatoes, peeled and diced into 1/2 inch cubes
- 1 cup diced onions (about 1 medium onion), finely chopped
- 2 cloves garlic, minced
- 1 tsp Slap Ya Mama seasoning (or your favorite Cajun seasoning)
- 1 tsp black pepper, freshly ground if possible
- 1 cup chicken broth, low-sodium preferred
- 1 cup heavy cream, cold or room temperature
- 10.5 oz can cheddar cheese soup, use half the can (reserve the rest for another use)
- 1 cup sharp cheddar cheese, shredded, plus extra for topping if desired
- 1/2 cup water, plus more as needed (add 1/8 cup at a time)
Directions
- Preheat oven to 350°F and lightly spray a baking dish with non-stick cooking spray. Set aside.
- In a Dutch oven or stock pot, add the cut sausages with about 1/2 cup of water. Add more water as needed while browning the sausage.
- Cook over medium heat until the water evaporates and the sausage is slightly browned. Add diced onions and cook for 3–4 minutes before adding garlic.
- Once onions are translucent, add the diced potatoes to the pot and stir to combine.
- Pour in the chicken broth, heavy cream, 1/2 can of cheddar cheese soup, Slap Ya Mama seasoning, and pepper. Stir gently to combine.
- Cook over low heat, stirring occasionally, until the mixture comes to a gentle boil and the potatoes begin to soften, about 5–8 minutes. Add additional water 1/8 cup at a time if the mixture seems too thick.
- Turn off the heat and mix in the 1 cup shredded cheddar cheese until melted and smooth.
- Transfer the mixture to the prepared baking dish, spreading evenly and topping with extra shredded cheese if desired.
- Cover the dish with foil and bake for 65–75 minutes or until the potatoes are tender when pierced with a fork.
- Remove the foil and bake uncovered for an additional 10 minutes to brown and crisp the top.
- Let rest for 5 minutes, then serve warm.
What to Serve With
- A simple green salad with a tangy vinaigrette to cut through the richness
- Steamed green beans or roasted Brussels sprouts for a vegetable side
- Buttered dinner rolls or crusty bread to soak up extra sauce
- A light pickle or coleslaw for a refreshing contrast
- For drinks, serve with iced tea, a crisp lager, or a fruity red wine
Top Tips for Perfecting
- Use uniform potato cubes so they cook evenly; 1/2 inch is ideal.
- If you like extra browning, broil for 1–2 minutes at the end but watch closely.
- Substitutions: swap heavy cream for half-and-half for a lighter version, or use smoked gouda for a different cheesy profile.
- Avoid overcooking the potatoes on the stove — you want them slightly firm so they don’t turn mushy in the oven.
- Season to taste before baking; the canned cheese soup is salty, so check seasoning first.
Storing and Reheating Tips
- Refrigeration: Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days.
- Freezing: Place cooled casserole in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat single portions in the microwave for 1–2 minutes, stirring halfway through. For the whole dish, cover with foil and bake at 350°F for 20–30 minutes until heated through. Remove foil for the last 5 minutes to refresh the top.
FAQs
Can I use a different sausage instead of kielbasa?
Yes. Smoked Polish sausage gives the classic flavor, but smoked turkey kielbasa or spicy Andouille will also work. Adjust seasoning if your sausage is very salty.
Do I need to peel the potatoes?
Peeling is recommended for a creamier texture, but you can leave skins on if you prefer extra texture and nutrients. Just scrub well and cut evenly.
Can I make this in a slow cooker?
You can pre-brown the kielbasa and then combine all ingredients in a slow cooker. Cook on low for 4–5 hours until potatoes are tender. Finish under the broiler to brown the top if desired.
Is there a dairy-free version?
Try substituting a non-dairy cream alternative and a dairy-free shredded cheese; results will vary but it can still be comforting. Check that the cheese soup replacement is dairy-free as well.
How do I know when the potatoes are done?
Insert a fork into several pieces; they should slide in easily but still hold shape. If they fall apart, they’ve been overcooked.
Conclusion
This Kielbasa Sausage Cheesy Potato Casserole is an easy, satisfying dish that proves simple ingredients can make show-stopping comfort food. It’s forgiving for new cooks, economical for families, and reliably delicious for potlucks or weeknight dinners. If you want more ideas or inspiration, check out this great variation at Kielbasa Sausage Cheesy Potato Casserole – Great Grub, Delicious or a different take on the classic at Cheesy Kielbasa Potato Casserole – The Midnight Baker. Give it a try, share it with friends, and enjoy the warm, cheesy comfort of a casserole done right.
Kielbasa Sausage Cheesy Potato Casserole
Equipment
- Dutch Oven
- Baking Dish
Ingredients
Ingredients
- 1 lb Sausage Kielbasa, sliced Cut into 1/4 inch thick rounds and then each slice into 4 pieces.
- 3 large Potatoes, peeled and diced Cut into 1/2 inch cubes.
- 1 cup Onions, diced About 1 medium onion, finely chopped.
- 2 cloves Garlic, minced
- 1 tsp Slap Ya Mama seasoning Or your favorite Cajun seasoning.
- 1 tsp Black pepper, freshly ground
- 1 cup Chicken broth Low-sodium preferred.
- 1 cup Heavy cream Cold or room temperature.
- 10.5 oz Cheddar cheese soup Use half the can; reserve the rest for another use.
- 1 cup Sharp cheddar cheese, shredded Plus extra for topping if desired.
- 1/2 cup Water Plus more as needed (add 1/8 cup at a time).
Instructions
- Preheat oven to 350°F and lightly spray a baking dish with non-stick cooking spray. Set aside.
- In a Dutch oven or stock pot, add the cut sausages with about 1/2 cup of water. Add more water as needed while browning the sausage.
- Cook over medium heat until the water evaporates and the sausage is slightly browned. Add diced onions and cook for 3–4 minutes before adding garlic.
- Once onions are translucent, add the diced potatoes to the pot and stir to combine.
- Pour in the chicken broth, heavy cream, 1/2 can of cheddar cheese soup, Slap Ya Mama seasoning, and pepper. Stir gently to combine.
- Cook over low heat, stirring occasionally, until the mixture comes to a gentle boil and the potatoes begin to soften, about 5–8 minutes. Add additional water 1/8 cup at a time if the mixture seems too thick.
- Turn off the heat and mix in the 1 cup shredded cheddar cheese until melted and smooth.
- Transfer the mixture to the prepared baking dish, spreading evenly and topping with extra shredded cheese if desired.
- Cover the dish with foil and bake for 65–75 minutes or until the potatoes are tender when pierced with a fork.
- Remove the foil and bake uncovered for an additional 10 minutes to brown and crisp the top.
- Let rest for 5 minutes, then serve warm.