This one is for you if you enjoy cherries. It has a lot of sweetness and pairs well with ice cream. A slow cooker is used to prepare this.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups milk
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound kielbasa sausage, sliced thin
- 4 large russet potatoes, peeled and cubed
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7×11 inch casserole dish.
- Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 1364 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Added sautéed mushrooms and onions. Still delicious made with skim milk and turkey kielbasa.
I followed the recipe exactly. The top looked great, but the casserole itself was nothing but watery, not creamy at all.
Totally awesome recipe. Just added some extra sharp cheddar cheese.
My husband and I both like this, it’s so easy to make too!
Followed the recipe with a few add ins. I used a small sprinkle of garlic salt instead of the garlic and salt, and a sprinkle of dried onion flakes. I added cheese to the top. It was a bit wet, so next time I will cut back on the milk. There is just two of us, so there are leftovers, but it’s the kind of dish that will be even better the next day. Oh, I used cream of chicken because we don’t like cream of mushroom soup.
Based on other reviews, I adjusted this recipe to my taste. I sautéed the sausage with one half cup chopped onions and half of a green pepper. I used one cup whole milk and one cup heavy cream. Added fresh mushrooms and 1/2 cup shredded cheddar cheese to sauce. Baked for 75 minutes. This came out of the oven creamy, rich and delicious.
I’ve made it several times, but I added something to it. I added minced onion about a tbs, and the last few minutes cheese of your choice. Makes it so much better, lots of flavor and will work with the pickiest person
I used frozen diced hash brown potatoes or frozen potatoes o’brien rather than chop up potatoes.
3-1/2 stars I used Golden potatoes rather than russets, unpeeled and cubed. The cook time was reduced to 1 hour. Any longer and it would have been mushed. I also would have eliminated any added salt, as the kielbasa is plenty salty for our tastes. I felt it was a bit salty. My wife thought it was ok, saltwise. I served it with Grands Flaky biscuits and butter. A good meal for a Fall evening.
Definitely NOT parmesan…a mild cheddar or a Muenster! Mushrooms are a nice addition as is the sour cream but no peas, please! Just saying!
I made this dish tonight and the family loved it. I added some celery and topped with grated cheese. Great recipe!
I used a can of cream of chicken instead of the mushroom soup. I would suggest adding some shredded cheddar cheese over top of it before serving.
It was just ok
Very good and easy. I added frozen corn and green beans.
I made this recipe with some of the changes suggested by other reviewers. The changes were: I sliced the potatoes into 1/2 inch slices after boiling whole potatoes for 10 minutes (I did not peel the potatoes); I briefly sautéed onion (1/2 medium sized yellow onion), mushrooms (1 cup white mushrooms, sliced), and garlic (3 cloves fresh garlic, minced) in about 1/4 Tbs olive oil until onions were soft,, but not yet browned; I added the kielbasa (I used “low salt” kielbasa) to the onion/garlic /mushroom mix,; I sautéed the mix until the kielbasa was browned on the edges (flipping/stirring often), removed the browned kielbasa from the pan, then deglazed the pan with a small amount of white wine; For the “soup mix” I used 1 can cream of mushroom soup (low salt), 3/4 can whole milk, 1/3 cup sour cream, a touch of chopped fresh parsley, and 1/4 cup shredded sharp cheddar cheese; and To make the dish, I first placed the potato slices in the bottom of the baking dish, then placed the browned kielbasa on top of the slices to make stacks (I repeated this process until all of the potato slices and kielbasa slices were used, placing the stacks in areas not covered by the previous stacks); I ladled in the soup mix and deglazed sauté mix and baked for 40 minutes. After baking, I let the casserole stand at room temperature for 10-15 minutes while preparing the side dishes (sauerkraut and green salad). My mother (1st generation Polish immigrant), sister, and niece and nephew loved it. No l
It had great flavor but a little too much. If I make it again I will cut the garlic in half and probably the salt and pepper, too.
I made this dish exactly as recommended and it was a major hit at our Mother’s Day brunch get-together. I should have taken a picture, but after yesterday, I’m sure this dish will be made for many other potlucks.
That was good! I made these changes: Yukon gold potatoes, halved 14 oz. turkey kielbasa 1 1/2 cups milk
enjoyed it, thx. i think next time add some bacon and green beans.
Made this for dinner tonight and it is all gone! Didn’t change a thing!
Prebake your oiled and cubed potatoes (with Paprika and Pepper) at 425′ for 20min, stir, return to oven for 10 min, than add the rest(all heated in microwave so as not to crack your glassware) and return to oven now lowered to 375′. (that way it comes out creamy, not all dried out) Much yummier! I used less milk and subbed salt with celery salt and added sliced cheddar as an afterthought.