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    Cheesy Kielbasa and Potato Casserole

    Cheesy Kielbasa and Potato Casserole

    Photo by cuttingedge

    Potatoes, kielbasa, leeks, mushrooms, and cheese, baked until it's brown and bubbly! Recipe from Lisa@The Cutting Edge of Ordinary

    • Prep Time


    • Cook Time


    • Servings



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    • 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 9x13 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.


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