Moms Kielbasa And Mashed Potato Casserole Recipes

Steps:

• Put the potatoes in a large microwave-safe bowl and add 3 tablespoons water; cover with plastic wrap and microwave until tender, about 12 minutes.
• Meanwhile, cut the kielbasa into 4 equal pieces; halve lengthwise. Melt 1/2 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning occasionally, until browned and heated through, about 10 minutes. Transfer to a plate and cover loosely with foil to keep warm.
• Increase the heat under the skillet to medium high; add the remaining 1 tablespoon butter. Add the broccoli and 1/4 cup water and cook, stirring, until crisp-tender, about 5 minutes. Add the sauerkraut and toss to warm through.
• Drain the potatoes. Warm the milk in the microwave, about1 minute; add to the potatoes along with the mustard, 1/2 teaspoon salt, and pepper to taste. Coarsely mash with a potato masher or fork. Serve the kielbasa with the potatoes and the broccoli.

Steps:

• 1. In a 5-qt. slow cooker, combine the cabbage, potatoes, onion, salt and pepper. Pour broth over all. Place sausage on top (slow cooker will be full, but cabbage will cook down). Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is heated through

Steps:

• 1. Preheat oven to 350. Cut kielbasa (or sausage) in half lengthwise, then chop into 1/2" half-moon cuts. Brown in a frying pan over medium heat for about 10 minutes, turning frequently.
• 2. Microwave your bag of Steam 'N Mash for 10 minutes.
• 3. When the meat is browned, and the potatoes are done, combine in a 2-quart casserole dish.
• 4. Mix all remaining ingredients (except for shredded sharp cheddar) into a saucepan. Whisk constantly over medium heat until warm, melted, and smooth.
• 5. Pour cheese sauce over the meat/potato mixture.
• 6. Sprinkle evenly with sharp cheddar. Bake for 30 minutes, or until bubbly. Enjoy!

Steps:

• 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 7x11 inch casserole dish.
• Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

Steps:

• Preheat oven to 425°F. Cut kielbasa into serving size pieces (approx. 3" long). Score the outside and peel off the casing, discard casing. Cut in half lengthwise
• Boil and smash potatoes using a bit of milk and butter (potatoes should not be creamy). Place in a oven proof casserole dish (large enough to fit all your potato mixture and still leave about 2" from the top). Place kielbasa flat side down on top of mash potatoes and cover with foil.
• Place in oven and cook for about 15 minutes. Check to see if potato is bubbling. If potato is bubbling, remove foil top and turn oven to broil. Once tops of kielbasa crisp up, remove from oven. Let stand 5 minutes before serving. Taste great with a side of sweet corn.

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, mix together soup, onion, milk, garlic, salt and pepper.
• Stir, in potatoes and kielbasa.
• Spoon into a 7x11 inch casserole dish.
• (if the potatoes are extra large, I use a 9x11 in casserole dish.) Place casserole on a baking sheet and bake in the preheated oven for 90 minutes or until potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

Steps:

• In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add 1 1/2 cups water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.
• While the mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4-inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Add the milk, scalded, 3 tablespoons hot water, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.