Kielbasa and Pepper Casserole
Total TimePrep: 15 min. Bake: 55 min.
- 1/2 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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
- 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.
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!
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 -
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!
Sep 18, 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 .JanieTaste Of Home volunteer Field Editor.
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.
Sep 25, 2013
Very well received by my husband. Definite keeper!
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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