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Nutrition Facts
Serving Size 1 (414g) Recipe makes 6 servings
Calories 638
Calories from Fat 400		(62%)
Amount Per Serving		%DV
	Total Fat 44.5g	68%
	Saturated Fat 18.0g	89%
	Monounsaturated Fat 20.6g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 843mg		35%
Potassium 1253mg		35%
Total Carbohydrate 45.5g		15%
	Dietary Fiber 5.9g	23%
	Sugars 4.2g
Protein 15.8g		31%
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Sinfully Good Kielbasa Casserole

Recipe #57522 | 2 hours | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Bertie Loftin
Apr 1, 2003

Great served with biscuits and salad. If there is any left over, your co-workers will want this recipe after they smell it reheating in the microwave for lunch the next day. That's how I got it. Amounts can be adjusted to suit your family's preferences.

SERVES 6 (change servings and units)

Ingredients

1 lb kielbasa, sliced thin
6 medium potatoes, diced bite size
2 green peppers or red peppers, 1 inch diced
2 medium onions, cut in 8 wedges
1/4 cup olive oil
salt and pepper
1 cup heavy whipping cream

Directions

1
Preheat oven to 425.
2
Use 9" X 13" baking dish.
3
Combine Kielbasa, potatoes, peppers and onions.
4
Salt and pepper to taste.
5
Lightly toss in olive oil to coat all ingredients.
6
Cover and bake until potatoes are done, approx 1 1/4 hour.
7
Lower temperature to 350.
8
Pour whipping cream over ingredients and bake uncovered for 15 minutes.
9
Remove and let sit for 10 minutes as sauce forms.

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Featured Reviews for This Recipe

From: Dreamgoddess

On Mar 13, 2009

This was an easy to make, flavorful recipe. It only took about an hour for my potatoes to get done and the sauce thickened up nicely. I served this with fried okra and homemade biscuits. Wonderfully delicious meal. Thanks for sharing the recipe!

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From: mapaklenk

On Oct 7, 2008

A great mix of flavors. I did not measure anything, and got 4 large servings with 1 bell pepper, 1 onion, 4 potatoes and some leftover frozen kielbasa of undetermined size. Placed all sliced up ingredients in the casserole dish and sprinkled with olive oil and fresh peppercorn before covering with foil and cooking at 400 for about an hour. After pouring in some cream, turned the oven down to 350 as instructed and cooked another fifteen minutes uncovered. Served with cornbread that cooked while the sauce was forming. Yummy and couldn't be easier. Thanks for sharing this wonderful, complete meal idea.

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From: Esmerelda

On Mar 23, 2005

This was delish! To cut down on fat content, I bought low-fat kielbasa and substituted evaporated skimmed milk for the cream. It still tasted rich, with loads of flavour! I used one green and one red pepper, and left the skins on russet potatoes, so it was a colourful casserole as well. I've saved this one to prepare regularly for my family from now on ... thanks!

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From: Jazze22

On Sep 13, 2004

Made this for supper tonight and had to let you know how good it was. It sure isn't low-cal but it sure is tasty. I followed your recipe, but checked the tators after and hour and they were done so I added the cream and cooked for 15 min. This is a keeper and I'm sure I will be making it alot from now on. Thanks for the recipe.

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