An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa.
Prep Time::15 mins
Cook Time:: 1 hr 30 mins
Total Time:: 1 hr 45 mins
Servings::8
Yield::8 servings
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups milk
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 pound kielbasa sausage, sliced thin
4 large russet potatoes, peeled and cubed
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7×11 inch casserole dish.
Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.