Cheesy Kielbasa and Potato Casserole PRINT
Potatoes, kielbasa, leeks, mushrooms, and cheese, baked until it’s brown and bubbly!
Recipe from Lisa@The Cutting Edge of Ordinary
|1||pound of kielbasa cut into ½ inch pieces|
|1||bag (20 ounces) refrigerated shredded hash brown potatoes|
|(I used Simply Potatoes, they are in the refrigerated section, if you are using frozen hashbrowns, make sure to thaw them first)|
|2||cups shredded cheddar cheese (8 ounces)plus extra for the top|
|1||cup sour cream|
|2||medium leeks, white and light green parts only, sliced thin (you can substitute 1 medium onion, chopped if you don't like leeks)|
|1||package baby bella mushrooms, roughly chopped|
|salt and pepper to taste|
Oven to 350. Lightly spray a 9×13 inch baking pan.
In a skillet cook the leeks in 2 tablespoons of olive oil. Cook for about 5 minutes, then add in the mushrooms. Cook until mushrooms are tender. Transfer to a large bowl.
Cut the sausage into ½ inch cubes and add to the bowl. Add in the remaining ingredients and stir gently to combine. Spread into pan. Sprinkle with a little more shredded cheddar.
Bake 40 – 45 minutes or until lightly browned. Let stand 5 minutes before serving.