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Akielbasa Casserole

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Prep Time: 30 minute

Cook Time: 30 minutes

Serves: About 4

INGREDIENTS

2 Tbsp. Olive Oil
4 ounces Sliced Kielbasa Sausage
¼ cup Small Diced Onion
¼ cup Small Diced Green Bell Pepper
¼ cup Small Diced Red Bell Pepper
1 tsp. Minced Garlic
1 cup Peeled and Small Diced Russet Potato
¼ cup Drained Sauerkraut
1 can (10.5 ounces) Cream of Mushroom Soup
2 tsp. Whole Grain Mustard
24 each Pretzilla® Bites
¼ cup Shredded Parmesan Cheese

PREPARATION

  • PREHEAT OVEN TO 350°F
  • Heat oil in a medium sauté pan over medium heat.
  • Sauté sausage until it begins to brown. 1-2 minutes per side. Remove with a slotted spoon to a paper towel-lined plate and set aside. Leave the oil in the pan
  • Add onion and peppers and sauté in the same pan for 2-3 minutes until the onion becomes translucent. Add garlic and sauté for 2 more minutes or until the garlic is golden brown and fragrant. Remove to a small bowl and set aside. Leave the oil in the pan
  • Add potato to the hot pan and sauté for 4-5 minutes or until golden brown. Return sausage and onion and pepper mixture to the pan. Add the sauerkraut, cream of mushroom soup, and mustard and stir 2-3 minutes until heated through.
  • Divide the mixture evenly among four small casserole dishes. Place 6 Pretzilla® Bites on the top of each casserole.
  • Sprinkle cheese over the bites.
  • Cover loosely with greased foil and bake for 20 minutes.
  • Remove foil and bake 5-10 minutes more or until cheese is golden brown.