The first time I made this casserole I thought it would be a simple weeknight save.
It turned into a family favorite that gets requested for potlucks and cold-weather dinners.
This kielbasa sausage cheesy potato casserole is forgiving, crowd-pleasing, and quick to assemble.
What makes it a winner is the smoky kielbasa, creamy potato base, and that crisp buttery topping.
It’s the kind of dish where leftovers taste even better the next day.
Why You’ll Love This Recipe
- Ready in about an hour with mostly pantry and freezer staples.
- Big, comforting flavors that travel well for potlucks.
- Flexible: swap soup, cheese, or topping without losing the soul of the dish.
- Crowd-pleaser: kids, adults, and picky eaters tend to love it.
The texture balances creamy and tender interior with a slightly golden crust. The hash browns soak up the creamy soup and sour cream mixture, making spoonfuls velvety without becoming mushy. The sliced smoked kielbasa adds meaty chew and a peppery, smoky lift that cuts through the richness, and a crunchy cornflake or cracker topping gives each bite a satisfying snap.
“Five stars — doubled the recipe for a family reunion and every last spoonful disappeared. Easy, flavorful, and the kielbasa made it feel like a celebration.” — reader Janine P.
Key Ingredients
Smoked kielbasa sausage — The kielbasa is the flavor backbone. Use a good smoked kielbasa (Polish or kielbasa-style links) and slice into ½-inch rounds so each bite gets meat. If you can find a hardwood-smoked variety from a local butcher or a known brand like Hillshire Farm or Bobak, it adds a deeper smoke note than some milder supermarket links.
Frozen diced hash brown potatoes — Frozen hash browns save time and provide consistent texture. Thaw them first and squeeze out excess liquid if they’re watery; this prevents a watery casserole and helps the binding from the sour cream and soup do their job. Brands like Ore-Ida or store-brand diced potatoes both work fine.
Cream of chicken soup + sour cream — The cream-of-soup acts as the binder and the sour cream adds tang and richness. Use a good-quality condensed soup — Swanson or Campbell’s are classic — and full-fat sour cream for the creamiest result. For mushroom lovers, substitute cream of mushroom for earthier flavor.
Shredded cheddar cheese — Sharp cheddar adds bright, cheesy flavor and helps set the filling. Use freshly shredded cheddar (not pre-shredded in bag) for better melting and a smoother texture. Reserve ½ cup to sprinkle on top so you get a melty crown on the casserole.
Full ingredient list:
- 1 lb (450 g) smoked kielbasa sausage, sliced into ½-inch pieces
- 1 bag (32 oz / 900 g) frozen diced hash brown potatoes, thawed
- 1 can (10.5 oz / 295 g) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup chopped green onions (or white onion sautéed)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter (melted)
- Optional: 1 cup crushed cornflakes or Ritz crackers for topping
Step-by-Step Instructions
Step 1: Preheat and prepare the dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a little butter. This ensures clean edges and prevents sticking.
Pro Tip: If your baking dish has dark or thin metal, reduce the oven by 10–15°F to avoid over-browning.
Step 2: Make the creamy filling
In a large mixing bowl combine the cream of chicken soup and the sour cream until smooth. Stir in 1½ cups of the shredded cheddar cheese, chopped green onions, garlic powder, black pepper, and paprika until everything is evenly distributed.
Pro Tip: Use a rubber spatula to scrape the sides — it helps emulsify the sour cream and soup so the filling sets uniformly.
Step 3: Add potatoes and kielbasa
Fold the thawed hash brown potatoes into the creamy mixture, stirring gently until the potatoes are evenly coated. Next, fold in the sliced kielbasa until the meat is evenly dispersed throughout the potato mixture.
Pro Tip: If your thawed potatoes feel water-logged, press them in a clean kitchen towel before adding to avoid a soupy casserole.
Step 4: Assemble in the baking dish
Spread the combined mixture into the prepared 9×13-inch dish, smoothing the top so the casserole bakes evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top for a melty finish.
Pro Tip: For even browning, rotate the pan halfway through baking if your oven has hot spots.
Step 5: Add a crunchy topping (optional) and bake
If you want crunch, stir melted butter with crushed cornflakes or crushed Ritz crackers until well-coated. Scatter the mixture across the cheddar-topped casserole. Bake uncovered for 40–45 minutes, until the casserole is bubbly and the topping is golden brown.
You’ll know it’s ready when the center is bubbling and the top has a light golden hue. The internal temperature should be hot throughout; a quick test with a knife in the center should come out warm.
Step 6: Rest and serve
Remove the casserole from the oven and let it rest for about 5 minutes before serving. Resting helps the filling settle and makes serving clean slices easier.
Pro Tip: Serve with a simple green salad or quick steamed vegetables — the brightness cuts through the richness.
Expert Tips for Success
- Temperature and timing — Oven temperatures vary. Check for bubbling at 35 minutes and adjust the final bake time accordingly. The goal is a bubbly interior and a toasted top without burning the edges.
- Salt control — The cream soup and cheddar both carry salt. Taste a spoonful of the filling before baking (if you’re comfortable eating raw kielbasa? — cook a small piece quickly in a pan to test seasoning) and hold back any added salt unless necessary. Most kitchens will find no extra salt needed.
- Thawing and drying potatoes — Thaw the hash browns overnight in the fridge or quickly in a bowl of cold water then drain. Squeeze out excess moisture with a towel; this prevents a watery bake and ensures a creamier texture.
- Cheese selection and shredding — Freshly shredded cheese melts smoother because it lacks anti-caking agents. Combine sharp cheddar with a little mild cheddar for balance, or use half Monterey Jack for gooey stretch. Avoid processed slices.
- Kielbasa prep — If you want more caramelized flavor, brown the sliced kielbasa in a skillet for 3–4 minutes to render some fat and deepen the smokiness before folding into the casserole. Drain any excess grease on paper towels first.
- Crunchy topping tips — For even coverage, toss crumbs with melted butter in a shallow bowl, then sprinkle with a fork to break up clumps. Cornflakes add light, airy crunch; Ritz adds buttery richness. Both hold up well and won’t go soggy quickly.
- Make-ahead strategy — Assemble the casserole in the dish, cover tightly, and refrigerate up to 24 hours before baking. If chilled, add 5–10 minutes to the baking time. If frozen, see the Storage & Freezing section below.
- Equipment — A 9×13 glass or ceramic dish works fine. Glass holds heat longer and can brown the edges more; metal bakes a touch faster. If using glass, allow the dish to sit for 5 minutes after baking to cool slightly before serving.
Storage & Freezing
Fridge storage — Cool the casserole to room temperature, then cover tightly with plastic wrap or an airtight lid. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes, stirring halfway, or reheat slices in a 350°F oven for 10–12 minutes until warmed through.
Freezer storage — To freeze before baking: assemble in a foil-lined or freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking; then bake at 350°F, adding 10–15 minutes to the bake time.
To freeze after baking: bake, cool completely, then wrap tightly with plastic wrap and aluminum foil or store in freezer-safe containers. Freeze up to 3 months. Reheat from frozen on a foil-lined baking sheet at 350°F; cover with foil for 30–40 minutes, then uncover for 10–15 minutes to re-crisp the top.
Reheating tips — For best texture, reheat in the oven rather than the microwave. Tent the casserole with foil to keep moisture, removing it in the last 10 minutes to restore the topping’s crispness. If microwaving, add a minute at a time and stir if possible to distribute heat.
Variations & Substitutions
Vegetable boost — Stir in 1–2 cups of cooked vegetables like frozen peas, steamed broccoli florets, or sautéed bell peppers to add color, nutrients, and texture. Add them before baking so they meld into the casserole.
Lower-fat option — Swap sour cream for plain Greek yogurt and use reduced-fat cheddar. Also choose a lower-sodium cream soup or make a quick béchamel with low-fat milk and a spoonful of flour to control salt.
Different meats — Substitute cubed ham, cooked rotisserie chicken, or spicy andouille for kielbasa to shift the flavor profile. If using leaner meats like chicken, consider sautéing with a bit of butter to add richness.
Gluten-free tweak — Use gluten-free breadcrumbs, crushed GF crackers, or GF cornflakes for the topping. Check the cream soup label — many cream soups contain wheat; choose a labeled gluten-free condensed soup or make a simple homemade white sauce.
Frequently Asked Questions
Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes. Dice or shred about 2 pounds of raw potatoes and par-cook them briefly — either boil for 5–7 minutes or roast at 400°F for 10 minutes — to remove excess moisture and ensure they cook through in the casserole. Pat dry before mixing with the creamy base.
Q: Is this recipe freezer-friendly?
A: Absolutely. You can assemble and freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake as directed, adding extra time if still cold in the center. Baked leftovers freeze well too; thaw in the fridge overnight then reheat slowly.
Q: How can I make the casserole less heavy?
A: Use plain Greek yogurt in place of sour cream, reduced-fat cheddar, and a lower-sodium cream soup. Add vegetables like spinach or broccoli for bulk and micronutrients. Serve smaller portions with a bright side salad to balance richness.
Q: My topping got soggy — how do I prevent that?
A: Make sure the potatoes are well-drained and not overly wet. Apply the crumb topping toward the last 10–15 minutes of baking if your casserole tends to be moist. Also, mix crumbs with melted butter to help them brown and resist sogginess.
Q: Can I double this recipe for a crowd?
A: Yes. Double the ingredients and use two 9×13 dishes or a larger roasting pan. Baking time may increase slightly; watch for bubbling and center temperature. Rotating pans halfway through ensures even browning.
Final Thoughts
This kielbasa sausage cheesy potato casserole is a forgiving, nostalgic dish that adapts to what you have on hand. It’s perfect for busy weeknights, potlucks, or when you want something hearty without fuss.
Please leave a star rating in the recipe card below if you try this, and pin this recipe to Pinterest to save it for later.
Conclusion
For an extra reference or inspiration, compare a similar version on Kielbasa Sausage Cheesy Potato Casserole – Great Grub, Delicious … to see a different topping idea.
If you want another take with slightly different proportions and tips, check out Cheesy Kielbasa Potato Casserole – The Midnight Baker for more variations.
Kielbasa Sausage Cheesy Potato Casserole
Ingredients
Main Ingredients
- 1 lb smoked kielbasa sausage, sliced into ½-inch pieces Use a good quality smoked kielbasa for the best flavor.
- 1 bag frozen diced hash brown potatoes (32 oz / 900 g), thawed Thaw and squeeze out excess liquid before adding.
- 1 can cream of chicken soup (10.5 oz / 295 g) Can substitute with cream of mushroom for earthier flavor.
- 1 cup sour cream Use full-fat for richest flavor.
- 2 cups shredded cheddar cheese, divided Reserve ½ cup for topping.
- ½ cup chopped green onions or white onion sautéed
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter, melted
- 1 cup crushed cornflakes or Ritz crackers (optional) For added crunch on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Make the Filling
- In a bowl, mix the cream of chicken soup and sour cream until smooth, then stir in 1½ cups of cheddar cheese, green onions, garlic powder, black pepper, and paprika.
Combine
- Fold the thawed hash browns and kielbasa into the creamy mixture until evenly coated.
Assemble
- Spread the mixture into the prepared baking dish and top with the reserved cheddar cheese.
Bake
- If desired, mix melted butter with crushed cornflakes or crackers, then sprinkle on top. Bake for 40–45 minutes until bubbly and golden.
Serve
- Let the casserole rest for 5 minutes before serving.
