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Creamy Potatoes 'n' Kielbasa Recipe

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Beth Sine of Faulkner, Maryland relies on five ingredients and her slow cooker to create this hearty meal-in-one that her whole family loves. Kielbasa beefs up the hash browns and cheese in this comforting main dish.
TOTAL TIME: Prep: 5 min. Cook: 6 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Cook: 6 hours
MAKES: 4-6 servings

Ingredients

  • 1 package (28 ounces) frozen O'Brien potatoes
  • 1 pound fully cooked Johnsonville® Polish Kielbasa Sausage 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

Nutritional Facts

1 serving (1 each) equals 443 calories, 29 g fat (12 g saturated fat), 73 mg cholesterol, 1,327 mg sodium, 29 g carbohydrate, 3 g fiber, 17 g protein.

Directions

  1. 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.
Originally published as Creamy Potatoes 'n' Kielbasa in Quick Cooking July/August 2002, p61

Nutritional Facts

1 serving (1 each) equals 443 calories, 29 g fat (12 g saturated fat), 73 mg cholesterol, 1,327 mg sodium, 29 g carbohydrate, 3 g fiber, 17 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Creamy Potatoes 'n' Kielbasa

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 28, 2013

This tastes so much like a Hungarian meal that my mom cooked for us throughout my childhood. Sooooooo good!!!

MY REVIEW
Reviewed Jun. 21, 2011

I forgot to mention that I used real potatoes rather than frozen.

MY REVIEW
Reviewed Jun. 21, 2011

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!

MY REVIEW
Reviewed Jan. 20, 2011

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.

MY REVIEW
Reviewed Oct. 14, 2010

I didn't like the frozen potatoes. I would suggest using real potatoes. I won't be making this again.

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