Reviewed: Nov. 10, 2009

I made this as directed, and while it was alright, It was not a big hit in my house. It was worth a shot though, but I doubt I'll be making this again. If I do, I would defenitly use more Kielbasa, and maybe some other ingredients as well.

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STONEJOAN

Cooking Level: Expert

Living In: Walton, New York, USA

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Reviewed: Oct. 18, 2009

I absolutely love this recipe, I only made one small change and added some shredded cheese and placed back in the oven to melt. Gives a little extra flavor and the kids love it. You can also use a little lemon pepper to add a little tang. Husband will even make this meal for us. Great for cold days.

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Harley9661

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Reviewed: Oct. 9, 2009

So easy and so good! Enjoy!

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RB

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Reviewed: Oct. 4, 2009

I added some chopped onion in with the kielbasa and potatos. Then added shredded cheddar cheese over the top, for the last ten minutes of baking.

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CindiZR

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Roy, Washington, USA

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Reviewed: Sep. 23, 2009

Three stars on the original recipe. I agree, great idea, but lacked flavor. Five stars with changes. I made a simple roux by using equal parts of butter and flour.I mixed in some chicken broth and some milk. I added salt for flavor. I mixed in a handful of cheese. I sauteed onions with some garlic, then added sausage. I mixed the sausage in the roux. I layered the potatoes, spread the sauce, then layered again and finished with the sauce. With these changes, my family really loved it and I will make again.

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love2cook

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

I really liked this, my husband's only complaint was that the kielbasa was sliced to thin, so I will chunck it up a bit next time. I did cube the potatoes. Very good!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jul. 22, 2009

I didn't follow this recipe exactly but I followed the idea. I cooked a small green pepper and small onion with smoked sausage. In a casserole dish I layered half a bag of already cooked potatoes (simply potatoes) then layered the cooked sausage and some shredded cheese, then another layer of the potatoes sausage and some cheese. I topped it with 4 eggs beaten with 1 cup of milk and baked at 350 for 45 minutes covered, uncovered and topped with a chopped tomatoe and a little more shredded cheese baked for 10 more minutes. It turned out really good... thanks for the idea!!!!

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amandak23k

Cooking Level: Intermediate

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Reviewed: May 19, 2009

This recipe is so good with changes i made after reading other reviews. I sliced and parboiled the potatoes and added sliced peppers and onions. Omitted the salt. Used one can of milk (using the soup can to measure) and stirred in a can of french fried onions. Topped with 2 cups of shredded cheddar and baked 1 hour. I also let it set for about an hour before serving to allow to thicken. This will be going into my regular rotation. Delicious!

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: May 11, 2009

I enjoyed this but it was done after 70 minutes cooking [would have had to cover with foil or let it burn] and as my potatoes were not very large I used less milk, about 1 1/2 cups.

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tonya

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 15, 2009

One of the nice things about this recipe is that it is so customizable. I used probably about a can and a half of milk, thinly sliced the potatos on a mandolin, added some thyme and parsely, browned the sausage with some onion and added some frozen mixed vegatables, mixing it all in a 13x9x2. Threw some cheddar on top during the last few minutes and it made a very tasty cassarole. Can't go wrong.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Apr. 8, 2009

Good recipe, worthy of adding to my rotation. Made as written and it turned out great.

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jelene

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

This recipe was really good and really easy. My husband said it reminded him of something his mom would make. I take that as a really great compliment. The only thing I did differently was I sauteed the potatoes for about 10 minutes while I prepared everything else. So I only cooked it in the over for about a half hour. 90 minutes is too long to wait!

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GinAndTonic1231

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Reviewed: Feb. 17, 2009

Went with alot of reviews on this one. Omitted the salt and added basil and pepper. Fried the Kielbasa with an onion and garlic. Boiled potatoes and broccoli for 10mins. And only used a cup of milk and used cream of celery instead of the mush. This is a sturdy Kielbasa meal and will be making again. As written 2 stars as rewiews written 4 so I went in the middle.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Feb. 5, 2009

I made this last night for my family for dinner. I made a few adjustments to the original recipe though. First, I fried the Kielbasa and potato slices with Tastefully Simple's Onion, Onion as well as minced garlic until the potatoes and kielbasa started to brown a bit and become tender. I used Cream of Celery soup and 1 can of milk. I added a couple handfuls of shredded sharp cheddar cheese then mixed in the kielbasa and potatoes. I added extra of the onion onion spice and minced garlic. I put it in the oven for 30 minutes then topped with french fried onions and additional shredded sharp cheddar cheese and put back in the oven for 15 minutes. With these changes, it was delicious! Not only did my husband love it but my 4 year old daughter and my 10 month old daughter loved it as well! Thanks for the recipe!

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jwalk

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Reviewed: Jan. 24, 2009

This recipe is delicious just the way it is.

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S.M.V.

Cooking Level: Expert

Home Town: Lockbourne, Ohio, USA

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Reviewed: Jan. 23, 2009

I thought this was a really good recipe. I added some frozen green beans just to use them up, and also added about a cup of sour cream and cheddar on top (the last 15 minutes). Cheezy, creamy, flavorful!

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 18, 2009

I'm a college student and I make this recipe a lot, its cheap and fast. It heats up well so its an easy warm lunch when I'm on campus all day during the winter. I do use fresh garlic, and follow everything, but I add a cup of cheese and a little sour cream, I also think the thinner the potatoes are sliced the better. I love it, its a great comfort food and is a meal that reminds me of living at home.

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Valley

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Reviewed: Jan. 8, 2009

After the previous reviews, 4 out of 5 stars, I anticipate a delightful dish. Unfortunately, it was bland and not palatable in the least. After disposing we opted for take-out. I will not be making again.

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Beas42luv

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

I did read some of the tweaks I read in other reviews before making this recipe. It was great, even my husband (who is a chef) liked it. I added only a cup of milk. I doubled the amount of garlic and added 2 tablespoons of Dijon mustard with some onion powder for a good bite to it. I baked for only an hour then added shredded cheese and french fried onions, baking for another 10 minutes.

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Plum Blossom

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 13, 2008

as written, the recipe is lacking (except in saltiness.) With changes suggested by others the recipe was at least "4-stars." I added only one soup can of milk to prevent soupiness. I also didnt add salt and used garlic powder, minced onion, and a bit a mrs. dash to help with flavor. I also added mushrooms because we love them! I thinly sliced the potatoes and it took about 45 min at 375. My fiance loved it and he isnt easy to please!!

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