Best Cheesy Kielbasa Bake Recipes

Comforting Cheesy Kielbasa and Potato Bake image

Provided by Maddy HELEINE

Time 1h5m

Number Of Ingredients 12

2 hillshire farms polska kielbaa
1/2 medium sweet or white onion
5 large russet potatoes
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 Tbsp garlic powder
3 Tbsp chopped fresh parsley (or 1/2 tablespoons dried)
1/2 tsp paprika
2 Tbsp olive oil
cooking spray
8 oz block of sharp cheddar cheese shredded

Steps:

1. Cut the kielbasa in half length wise and then cut into 1/2 inch slices. Place in a large bowl. You can use any other cooked sausage, andouille etc., if you want to change it up.
2. Cut the onion into thin slices and place in the bowl.
3. Peel the potatoes and cut into about half inch cubes. Place them in the bowl.
4. Add the salt, pepper, onion powder, garlic powder, parsley, paprika and olive oil to the bowl. Mix well. Shred the cheddar cheese and set aside.
5. Preheat oven to 400 degrees. Spray a 9 X 13 pan with cooking spray on the bottom and sides. Add the kielbasa and potato mixture to the pan and spread out evenly.
6. Cook uncovered for 35 to 45 minutes or until potatoes are fork tender, stirring every 10 minutes. When the potatoes are done, turn the oven off and add the shredded cheddar to the top. Let it sit in the oven for an additional 5 minutes, or until cheese is melted.

Cheesy Kielbasa Bake image

Provided by Fishermanswife73

Time 1h

Yield 2 casseroles, 6-8 serving(s)

Number Of Ingredients 14

12 ounces small elbow macaroni
2 lbs kielbasa or 2 lbs Polish sausage, halved legthwise and sliced
1 tablespoon olive oil
2 medium onions, chopped
2 medium zucchini, quartered and sliced
2 medium carrots, grated
1 garlic clove, minced
1 (26 ounce) jar spaghetti sauce
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 egg, lightly beaten
1 (15 ounce) carton ricotta cheese
2 cups cheddar cheese, grated
2 cups mozzarella cheese, grated
2 green onions, chopped

Steps:

Cook macaroni according to package directions, drain and set aside.
Brown sausage in oil in a large skillet. Add onions, zucchini, carrots and garlic. Cook and stir 5 minutes or until crisp tender.
Stir in spaghetti sauce and tomatoes, bring to a boil, simmer uncovered 15 minutes.
In each of 2 greased 13x9x2 baking dishes, layer a fourth of the macaroni and meat sauce.
Combine the egg and ricotta cheese; spoon a fourth over the sauce and sprinkle with a fourth of the cheddar and mozzarella cheeses.
Repeat the layers and top with the green onions.
Cover and bake at 350 degrees for 15 minutes.
Uncover and bake 15 minutes longer or until cheese is melted.
Serve one casserole.
Cool the second casserole; cover and freeze for up to 2 months.
Thaw frozen casserole in the refrigerator 24 hours and remove 30 minutes before baking.
Cover and bake at 350 degrees for 35-40 minutes.