Reviewed: Dec. 8, 2006

This recipe gets high marks for idea, but low marks for flavor without some tweaking. I was tired of the standard potato/ham casserole and was looking for new ways to use turkey smoked sausage or kielbasa, so I gave it a try. I read previous reviews and incorporated some of other reviewer's ideas and some of my own. What we came out with was a winner, but as written I think the recipe would have been a bland potato stew. I used three medium sized russet potatoes peeled and sliced 1/8" thick. One can of Healthy Request Cream of Mushroom soup and one full can of skim milk. I sauteed the sliced kielbasa, 1 cup of chopped onion and one chopped red bell pepper with the garlic in a little oil, and added 1/4 tsp of cayenne pepper to the mixture. Once the kielbasa was lightly browned to bring out the flavor I mixed it in the bowl with the potato slices which I'd parboiled for 8 minutes and drained and the soup mixture. Spread that into a 2 qt casserole dish sprayed with cooking spray, baked for 50 minutes, then sprinkled a cup of medium cheddar cheese on for another five minutes until melted and bubbly. We got a terrific dinner casserole and leftovers that we can reheat for a weekend breakfast! This recipe needed less milk, more spice, and the creamy added texture of the melty cheese. Once I added these things to the mix it was a great casserole that we'll repeat!

Was this review helpful? [ YES ]
64 users found this review helpful

Reviewer:

Jewel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2006

Very good. A bit salty, especially if there are any leftovers. Recommend cutting down on added salt.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mwilliams

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2006

This recipe reminded me of a dish my father made while i was growing up. The wife and kids loved this recipe very much, I used cream of chicken instead because thats all i had, and i topped with cheddar cheese. My only suggestion is with the excess liquid have some good bread at the table to dip it into the liquid.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BKOMAR76

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Woodstock, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2006

I made quite a few variations. I used 3/4 can milk as recommended in reviews. I browned the sliced kielbasa with minced garlic and half a sliced onion. After I removed from pan, I deglazed the pan with a splash of white wine and added that to mix. I scalloped my potatoes instead of cubing and cooked for 45 min. I added grated cheese over half the casserole (in case I didn;t like it) in the last 5 minutes of baking and it was sooo much better with the cheese. I also omitted salt and found it was perfectly salty on it's own. I want to try this in the slow cooker. It was good, I thought it would be better than it was though. I think if I make it again, I will add sauerkraut.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

3PinkPetunias

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2006

This was great! Although I read all the reviews first so I got a general idea of the dislikes so I could make it perfect. Indeed I did sautee the kielbasa, onions, and potatoes. Since my husband is diabetic I needed a vegetable to make it more "well rounded" and brocoli is really really good with it. I definately recomend this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennifer713

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2006

I added some thinly sliced onions before baking. I thought this was a OK recipe. I think I will try again but fry the sausage a little, maybe that will give it more flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2006

A solid recipe, delicious and satisfying.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2006

Tasty! I grew up dreading kielbasa night, but I married a man that loves this stuff. I finally found a recipe that we both enjoy. I cooked the sausage in a pan to cook off some of the fat and brown it a little. I will use 3 potatoes next time I make this.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2006

my husband,4 year old daughter,and I love this.Fast easy and cheaper than the tradional scalloped potatoes and ham but just as good(at least we think :O) )Great for potlucks too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2006

This was great with the following changes: Sauteed the kielbasa, garlic, onions, and bell pepper for about 5 min. Then added the potatoes and cooked for another 5 min, before transferring to baking dish. Then added the cream of mushroom and about 3/4 c. milk. Omitted the salt. So, I ended up baking it all for about 35 min.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2006

I was really on the fence on how to rate this recipe. Out of fairness, I changed the recipe quite a bit the first time trying it after reading other reviews referring to the bland flavor. Because my family does not eat mushrooms I used cream of celery soup. I used potatoe slices, and I also added a cup of cheddar cheese to the mix and then another 1/2 cup to the top for the last 15 minutes of baking. I also fried the garlic with the kielbasa which I think helped the flavor. I also added some french fried onions to the top of the casserole with the cheddar cheese at the end. I would HIGHLY recommend not adding any salt to this recipe as I did not and it still was salty enough. I only added 3/4 soup can of milk and it was plenty. After all these changes, I must say this casserole turned out AWESOME!!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2006

I used to make this in a skillet w/o the cream of mushroom and garlic. I always felt it was lacking something--this is perfect! I used 1/2 can of milk and I really like the consistency, like a casserole. I only added 1/2 tablespoon of salt because we like to sprinkle Cavender's Greek Seasoning on it instead (it really adds taste, it may be the thing some of you feel this recipe might still be lacking). Also, to increase more flavor, brown the sausage slices in a skillet 'til they're golden. I found that some of the tastiest sausage on my plate were the carmelized ones that were browning on top (my husband felt the rest had a raw texture--I can see his point since they've been soaking in the cream). I didn't add cheese, it tastes great and creamy enough w/o it, though I may try it once for kicks. This is one I will continue to make often, with the great new additions.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2006

Okay, my last review was incomplete (my changes didn't post!), so I'll update it. :) First things first: OMIT THE SALT! You can add some if you need it, but it's hard to remove salt from a recipe once added! I used a can of mushroom soup, 3/4 can milk, about 1/3 cup sour cream, maybe ½ tsp garlic powder, several shakes of pepper, a can of mushrooms, ½ a small onion, and maybe a cup of frozen peas. I pan-fried the sliced sausage up with the mushrooms and the onion, and I preboiled the potatoes for about 10 minutes. I topped the entire thing with a few shakes of parmesan and maybe a cup of cheddar cheese. Since I preboiled the spuds, the baking time was only around 40 minutes. Very tasty! Thanks for the recipe!

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2006

Easy to make, but did not have much flavor. I will likely not make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emily C.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2006

Great recipe with a few changes. Made for a large crowd, so added more potatoes and an extra can of soup (Cream of Celery) and used only 1 can of milk. Also added chopped onions. Was excellent! Everyone wanted the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Annie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2006

I only adjusted the oven temp and i added onions and put grated cheese on for the last 5 minutes. we all loved it will definitely be making again!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful