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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 8 |
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An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa. Ingredients:
1 (10.75 ounce) can condensed cream of mushroom soup |
2 cups milk |
1 tablespoon minced garlic |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 pound kielbasa sausage, sliced thin |
4 large russet potatoes, peeled and cubed |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
3. Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
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