Kielbasa Casserole For Two Recipes

Steps:

• In a small bowl, combine the sausage, potatoes, onion and red pepper. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Transfer to a greased 1-qt. baking dish. , Cover and bake at 375° for 45 minutes. Stir in cream; cover and bake 10-15 minutes longer or until vegetables are tender and the cream has thickened. Sprinkle with parsley.

Steps:

• MIX AND BAKE AT 350 FOR 1 HR COVERED.
• 1/2 HR UNCOVERED.

Steps:

• Slice kielbasa thin.
• Saute onions and kielbasa in a little shortening.
• In a 2-quart casserole dish, layer 1/2 of the sauerkraut, 1/2 of the kielbasa and onions, then sprinkle with 1/2 of the brown sugar.
• Repeat with the other half of the ingredients.
• Bake, covered, in a 325 degree oven for 1 hour.
• Serve it with mashed potatoes, glazed carrots and homemade applesauce.

Steps:

• In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.
• In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.

Steps:

• Arrange a rack in the middle of the oven and preheat to 450 degrees F.
• In a dutch oven, combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.
• Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. (or mash until smooth with no chunks).
• Add the butter, 1/4 cup of broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.
• Bring the reserved cooking liquid to a boil. Coursely chop the kale leaves, add to water, and boil it for 10 minutes, or until it is crisp-tender.
• Drain the kale in the colander, refresh it under cold water, and press out the excess water.
• Stir the kale and 1/2 cup of the Swiss into the potato mixture and spread the mixture in a buttered casserole dish.
• In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon.
• In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden. Stir them into the kielbasa.
• Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Swiss, and pour the remaining 1/4 cup broth on top.
• NOTE: The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.
• Bake the casserole until heated through, about 20 minutes.

Steps:

• Preheat oven to 400°F.
• Combine sauerkraut, mayonnaise and horseradish and spread in the bottom of an 8x8-inch greased casserole.
• Add kielbasa, top with cheese and bake for 15 minutes.
• Place biscuits on top and bake 13-15 minutes more.