Ingredients:
1 (10 3/4 ounce) cans condensed cream of mushroom soup or 1 (10 3/4 ounce) cans cheddar cheese soup, I use the cheddar cheese soup
1 large onions, sliced
1 cup milk
1 tablespoon minced garlic ( My family doesn’t care for the garlic and I don’t use it.)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 lb kielbasa, sliced thin
6 -8 large russet potatoes, peeled and cubed
Directions:
Preheat oven to 375 degrees.
In a large mixing bowl, mix together soup, onion, milk, garlic, salt and pepper.
Stir, in potatoes and kielbasa.
Spoon into a 7×11 inch casserole dish.
(if the potatoes are extra large, I use a 9×11 in casserole dish.) Place casserole on a baking sheet and bake in the preheated oven for 90 minutes or until potatoes are tender.
Servings: 8
Time preparation: 15 min.
Time total: 105 min.