Kielbasa and Pepper Casserole Recipe

4.5 7 7
Kielbasa and Pepper Casserole Recipe
Kielbasa and Pepper Casserole Recipe photo by Taste of Home
Publisher Photo

Kielbasa and Pepper Casserole Recipe

Read Reviews
4.5 7 7
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 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

Directions

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.
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

  • 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forKielbasa and Pepper Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Laura User ID: 9302333 277051
Reviewed Oct. 31, 2017

"I made a big batch of this (3x the ingredients) and it turned out absolutely delicious. I did cook the casserole 1 hour, then the extra 15 minutes with the cream. I also discovered fresh cut bags of potatoes (not frozen and not hash browns) in the meat department at Woodman's, which makes this super-simple to throw together. My hubby & mom love this, too. Yum!"

MY REVIEW
Pat User ID: 9279772 276235
Reviewed Oct. 13, 2017

"Made this tonight - followed recipe exactly - did not cook well enough at 375 further added the heavy whipping cream and made no differences. Would not do this recipe again, came out awfully -"

MY REVIEW
gunslinger User ID: 544392 276195
Reviewed Oct. 12, 2017

"Very tasty and easy! I didn't have whipping cream so I used half & Half instead. I think it would be delicious to add any vegetables desired such as carrots, broccoli etc. This is a definite make again dish!"

MY REVIEW
Appy_Girl User ID: 1132413 233083
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 .
Janie
Taste Of Home volunteer Field Editor."

MY REVIEW
Anjaleck User ID: 3276883 229095
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."

MY REVIEW
Joscy User ID: 2694585 78125
Reviewed Sep. 25, 2013

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

MY REVIEW
LisaLozosky User ID: 6228993 154157
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."

Loading Image