Ingredients
- 1 lb (450g) Halal kielbasa sausage, sliced into ¼-inch rounds (ensure it’s a Halal-certified brand)
- 1 package (30 oz) frozen hashbrowns (thawed)
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese (or your favorite cheese)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup, depending on preference)
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil or butter (for greasing)
- Fresh parsley, chopped (optional, for garnish)
Ingredient Highlights
- Kielbasa Sausage: A flavorful, smoky sausage that’s the star of the dish, bringing in a savory richness. Choose a Halal-certified kielbasa sausage to ensure it aligns with dietary preferences.
- Hashbrowns: The crispy and tender base of the casserole, offering the perfect texture to balance the richness of the cheese and sausage.
- Cheddar Cheese: A classic cheese that melts beautifully and adds a sharp, tangy contrast to the richness of the sausage and sauce.
- Sour Cream: Adds creaminess and tang to the casserole, helping to create a smooth, luscious texture.
- Cream of Mushroom Soup: A great shortcut for creating a creamy base, but you can substitute it with a Halal-friendly cream of chicken soup or even a homemade sauce if preferred.
Instructions
Prepare the Casserole Base:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or butter to prevent sticking.
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Cook the Kielbasa: In a large skillet, heat a little olive oil over medium heat. Add the sliced kielbasa and cook until browned and slightly crispy on both sides. This should take about 5-7 minutes. Once done, remove from heat and set aside.
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Sauté the Onion: In the same skillet, add the finely chopped onion and cook until softened and translucent, about 3-4 minutes. This step will help bring out the sweetness of the onion, adding an extra layer of flavor to the casserole.
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Mix the Casserole Ingredients: In a large mixing bowl, combine the thawed hashbrowns, cooked kielbasa, sautéed onion, garlic powder, onion powder, black pepper, cream of mushroom soup, sour cream, and milk. Stir everything together until the mixture is well combined. Taste the mixture and adjust the seasoning with salt and pepper as needed.
Assemble and Bake the Casserole:
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Add Cheese: Fold in 1 ½ cups of the shredded cheddar cheese into the hashbrown mixture. Make sure the cheese is evenly distributed throughout.
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Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out into an even layer with a spatula.
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Top with Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole to create a delicious cheesy crust when baked.
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Bake the Casserole: Bake the casserole in the preheated oven for 45-55 minutes, or until the top is golden brown and the casserole is hot and bubbling. The casserole should be set and firm to the touch.
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Cool and Serve: Allow the casserole to cool for about 10 minutes before serving. This helps the casserole set and makes it easier to cut into squares or portions.
- Prep Time: 15minutes
Nutrition
- Serving Size: 8
- Calories: 400
- Fat: 20g
- Carbohydrates: 30g
- Protein: 15g