- 1 package (28 ounces) frozen O'Brien potatoes
- 1 pound smoked kielbasa or Polish sausage, sliced
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup water
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender. Yield: 4-6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creamy Potatoes 'n' Kielbasa
"Great in slow cooker or oven! Wanting crispy potatos, baked in 9x13 dish at 350 for 40 minutes. Wonderful! Try replacing water with a sour cream and add an onion; can be delicious as well! As a volunteer feild editor with Taste of Home magazine I enjoy recipes that let me customize to my families tastes!"
"This tastes so much like a Hungarian meal that my mom cooked for us throughout my childhood. Sooooooo good!!!"
"I forgot to mention that I used real potatoes rather than frozen."
"This was a good base for a recipe that I doctored up quite a bit. Instead of water, I used chicken stock. I also added salt, pepper, garlic powder, and dried minced onion, as well as a small amount of velveeta cheese. When the potatoes were cooked, I added the shredded cheese and some fresh asparagus. The end result was a thick stew-like dish that would be even better in the winter. Overall, great base for a delicious meal...and easy, too!"
"I liked it, but it was WAY too starchy. The potatoes got all mushed. I had it in the crockpot for 6 hours and had checked it, but feel it was overdone."
"I didn't like the frozen potatoes. I would suggest using real potatoes. I won't be making this again."
"i would make again but use cream of celery."
"This is so yummy, I take it to our 4H potlucks and the pot is empty when I leave. Very easy to make too!"
"This is really good, I take it to potlucks and it's always gone!"