An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa.
Ingredients
- 1 can condensed cream of mushroom soup , 10.75 ounce
- 2 cups milk
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 pound kielbasa sausage , sliced thin
- 4 large russet potatoes , peeled and cubed
Instructions
-
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.
Nutrition Facts
Per serving
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