Very good. I thinly sliced 4 baking potatoes, and layered them with the sliced kielbasa. I used 1 can of cream of mushroom soup, mixed with one can of skim milk, a little bit of jarred minced garlic, and freshly ground black pepper. I poured the soup mixture over the potatoes and kielbasa and topped with 1/2 a bag of shredded sharp cheddar cheese. I baked for an hour, and then topped with some French's Fried Onions and baked about 8 minutes more. Let it set outside the oven for a while for the sauce to thicken. A word of advice: this does not need the teaspoon of salt!! The kielbasa makes it salty enough (this coming from someone who likes salty!). This was a good diversion from our usual grilled kielbasa and my family says it is a keeper!

Reviewed On: Nov. 14, 2009

I've made it many times, and it is always well received by my family!

Reviewed On: Oct. 24, 2009

My mom has had this same recipe for at least 35 years. I made these today and they are fantastic! I used butter instead of shortening, and 2 cups of frozen, but freshly picked, blueberries. Jordan Marsh, for those who are wondering, was a popular department store in New England. They had a bakery, and a restaurant, and were famous for their muffins!

Reviewed On: Oct. 24, 2009