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Kielbasa and Pepper Casserole Recipe
Kielbasa and Pepper Casserole Recipe photo by Taste of Home

Kielbasa and Pepper Casserole Recipe

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TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 2 servings


  • 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
  • 4 small red potatoes, halved
  • 1 medium onion, halved and sliced
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup heavy whipping cream
  • Minced fresh parsley


  1. In a small bowl, combine the sausage, potatoes, onion and red pepper. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Transfer to a greased 1-qt. baking dish.
  2. Cover and bake at 375° for 45 minutes. Stir in cream; cover and bake 10-15 minutes longer or until vegetables are tender and the cream has thickened. Sprinkle with parsley. Yield: 2 servings.
Originally published as Kielbasa and Pepper Casserole in Reminisce April/May 2007, p 49

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Reviewed Sep. 18, 2015 Edited Sep. 22, 2015

"Two words. Simple and Delicious. Nothing fancy. I threw everything into a large bowl. Seasoned well with Salt, Pepper, Garlic powder and Thyme. Added a Tablespoon of Olive oil. Tossed everything real well. Re seasoned and added the last Tablespoon of Olive oil. Baked for about 15 minutes then added a 1 cup of Chicken stock and a 1/3 cup of white wine. Back into the oven for another 15 minutes. The stock produced a wonderful light and tasty broth that just coated everything.

I did not use the cream and I think that carrots would make a nice addition.
This was a very light and delightful meal. Another plus. Its fairly inexpensive .
Taste Of Home volunteer Field Editor."

Reviewed Jul. 6, 2015

"I've made this several times. Because I am making it for many more servings, it turns out a little different each time, and has been delicious every time. I have used olive oil and canola oil, depending on what I have on hand, and can say it really doesn't make a big difference. I like the addition of the cream, since it is a flavor carrier (as are all fats). The cream doesn't add much flavor on its own, more of a mellowness."

Reviewed Sep. 25, 2013

"Very well received by my husband. Definite keeper!"

Reviewed Jul. 13, 2012

"We love the favors of this casserole, but I didn't use the cream at all. Just the roasted meat and vegetables were delicious on their own. I plan on making it again, but cutting the oil in half."

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