An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa.
Ingredients
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- milk: 2 cups
- garlic: 1 Tbsp (minced)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- kielbasa sausage, sliced thin: 1 pound
- russet potatoes: 4 piece (cubed)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
