Kielbasa Casseroles
These tasty little casseroles start with slices of grilled kielbasa sausage, caramelized onion, peppers, diced potatoes, and tangy sauerkraut, all mixed with a rich whole grain mustard and mushroom sauce topped with a garlic and Parmesan Pretzilla Bites crust.
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
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Preheat oven to 350°F.
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Heat oil in a medium sauté pan over medium heat.
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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 oil in the pan.
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Add onion and peppers and sauté in the same pan 2-3 minutes until onion becomes translucent. Add garlic and sauté 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.
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Add potato to the hot pan and sauté 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.
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Divide the mixture evenly among four small casserole dishes. Place 6 Pretzilla Bites on the top of each casserole.
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Sprinkle cheese over the bites.
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Cover loosely with greased foil and bake 20 minutes.
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Remove foil and bake 5-10 minutes more or until cheese is golden brown.
Chef's Tip
