Description
Cheesy kielbasa hashbrown casserole brings comfort to dinner tables with its hearty Polish-inspired layers of sausage, potatoes, and melted cheese. Crispy edges and rich flavors promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 (14 ounces/400 grams) package kielbasa, sliced into rounds
Potatoes and Base Ingredients:
- 1 (32 ounces/907 grams) bag frozen hashbrowns, thawed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup diced onion
Seasoning and Binding Ingredients:
- 1 (10.5 ounces/298 grams) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 2 tablespoons melted butter
Topping:
- 1/2 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Preheat the oven and prepare a 9×13-inch baking dish with a light coating of cooking spray or butter to prevent sticking.
- Create a golden-brown foundation by searing kielbasa slices in a skillet over medium heat until they develop a rich, caramelized exterior, approximately 3-4 minutes per side.
- In a spacious mixing bowl, combine the hashbrowns with a medley of creamy and savory ingredients including cream of mushroom soup, sour cream, sharp cheddar cheese, milk, diced onions, minced garlic, smoked paprika, salt, pepper, and aromatic thyme, whisking until thoroughly integrated.
- Gently incorporate the expertly browned kielbasa slices into the hashbrown mixture, ensuring even distribution of the meat throughout the creamy base.
- Transfer the complete mixture into the prepared baking dish, spreading it uniformly to create a consistent layer.
- Craft a crispy topping by combining melted butter with crushed Ritz crackers, then generously sprinkle this golden-brown mixture across the casserole’s surface.
- Place the casserole in the preheated oven and bake uncovered for 40-45 minutes, watching for a beautifully bronzed top and bubbling edges that indicate complete cooking.
- Remove from the oven and allow the casserole to rest for 5 minutes, enabling the ingredients to settle and making serving easier.
Notes
- Enhance the kielbasa’s flavor by slightly charring the edges for a smoky, caramelized taste that adds depth to the casserole.
- Swap regular hashbrowns with sweet potato hashbrowns for a nutritious twist that brings a subtle sweetness and extra vitamins.
- Reduce sodium by using low-sodium kielbasa and cream of mushroom soup, perfect for those watching their salt intake.
- Make it gluten-free by substituting Ritz crackers with gluten-free breadcrumbs or crushed gluten-free crackers to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 8
- Calories: 365
- Sugar: 3 g
- Sodium: 1030 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 48 mg