POTATO, KALE, AND KIELBASA CASSEROLE FOR TWO
Based on a favorite soup. As a casserole, it is easier to transport or bring to lunch at the office. Casseroles are a comfort food for me, but most serve 8 or more. This recipe is for two, but can easily be multiplied for a crowd.
Provided by KelBel
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Arrange a rack in the middle of the oven and preheat to 450 degrees F.
- In a dutch oven, combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.
- Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. (or mash until smooth with no chunks).
- Add the butter, 1/4 cup of broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.
- Bring the reserved cooking liquid to a boil. Coursely chop the kale leaves, add to water, and boil it for 10 minutes, or until it is crisp-tender.
- Drain the kale in the colander, refresh it under cold water, and press out the excess water.
- Stir the kale and 1/2 cup of the Swiss into the potato mixture and spread the mixture in a buttered casserole dish.
- In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon.
- In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden. Stir them into the kielbasa.
- Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Swiss, and pour the remaining 1/4 cup broth on top.
- NOTE: The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.
- Bake the casserole until heated through, about 20 minutes.
Nutrition Facts : Calories 629.8, Fat 31.5, SaturatedFat 15.8, Cholesterol 104.7, Sodium 1224.5, Carbohydrate 59.7, Fiber 7.9, Sugar 4, Protein 30.7
POTATO, KALE, AND KIELBASA CASSEROLE
Steps:
- In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.
- In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.
KIELBASA AND POTATO BAKE
i found this on all recipes.com. It was submittted by Geneva. I tweeked it a bit and everyone loves it. It's also an excellent dish to take to a potluck dinner. Some reviewers stated it was "soupy".I adjusted the milk to 1/2 cup. I just keep baking it until it get's thick. Sometimes I have to bake it 2 hours. It really does get thick. The last few times I made it I made it with 1 cup of milk. It seemed to get thicker quicker. I am going to change the amount of milk. One reviewer noted that the spices were too much. My family does not like all the garlic either. They said that there is enough in the kielbasa. I don't use it when making this recipe to please them not me. I sometimes top this bake with Frenches French Fried Onions (Cheddar Cheese or Original)
Provided by Jane from Ohio
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
KIELBASA AND POTATO BAKE
An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa.
Provided by Geneva
Categories Breakfast and Brunch Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 33.3 g, Cholesterol 42.3 mg, Fat 19.1 g, Fiber 1.9 g, Protein 12 g, SaturatedFat 6.6 g, Sodium 1363.9 mg, Sugar 6.4 g
KIELBASA AND TATER TOT CASSEROLE
Make and share this Kielbasa and Tater Tot Casserole recipe from Food.com.
Provided by Kzim4
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F Spray a 9x13-inch baking dish with non-stick cooking spray.
- Dump tater tots into baking dish; spread into even layer in pan. Sprinkle tater tots with seasoned salt to taste.
- Lay kielbasa slices evenly over tater tots.
- Sprinkle cheese over kielbasa.
- Place in preheated oven for 20 minutes.
- Remove from oven and let stand 5 minutes before serving.
Nutrition Facts : Calories 493, Fat 34.5, SaturatedFat 11.9, Cholesterol 48.4, Sodium 1119.6, Carbohydrate 33.9, Fiber 4.8, Sugar 1.1, Protein 13
KIELBASA AND POTATOES
Make and share this Kielbasa and Potatoes recipe from Food.com.
Provided by Tory Dolbeare
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a pot that will comfortably hold all ingredients, brown sausage (1 inch pieces or smaller) with chopped onion.
- The more you brown them, the better it will taste.
- Don't worry about a little bit of charring.
- Toss in peeled, cut potatoes and cook slightly to coat potatoes with juices.
- Add enough water to not quite cover potatoes.
- Salt lightly.
- Cook until potatoes fall apart with fork and the liquid has thickened, stirring occasionally.
Nutrition Facts : Calories 1214.8, Fat 62.5, SaturatedFat 21.1, Cholesterol 149.7, Sodium 2090.8, Carbohydrate 123.1, Fiber 15, Sugar 10.9, Protein 41.2
POTATO, CHEESE, AND KIELBASA CASSEROLE
This is a simple, hearty meal that my kids love!
Provided by charthan
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot of salted water; bring to a boil, reduce heat to medium-low, and simmer just until tender, about 20 minutes. Drain potatoes, transfer to a plate, and refrigerate until cool enough to touch.
- Preheat oven to 350 degrees F (175 degrees C).
- Dice cooled potatoes. Spread potatoes into the bottom of a 13x8-inch cake pan; top with diced kielbasa and diced egg. Season mixture with pepper.
- Stir sour cream and milk together in a bowl and pour over the ingredients in the cake pan. Sprinkle Cheddar cheese over sour cream layer.
- Bake in preheated oven until the cheese is melted and the casserole is hot in the middle, about 30 minutes.
Nutrition Facts : Calories 914.8 calories, Carbohydrate 71.5 g, Cholesterol 335.6 mg, Fat 54.8 g, Fiber 8.2 g, Protein 35.1 g, SaturatedFat 26.7 g, Sodium 1046.5 mg, Sugar 5.4 g
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