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| POTATO, PEPPER & KIELBASA CASSEROLE | |
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2 lg. sweet peppers, red and (or) green 2 med. size onions 1 lb. sm. red skinned potatoes (about 8) 12 oz. kielbasa 1/4 tsp. salt 1/4 tsp. pepper 1/4 c. olive oil 1/2 c. heavy cream Chopped parsley for garnish (optional) Preheat oven to 400 degrees. Core and seed peppers; cut into 1 1/2 inch pieces. Place in large bowl. Cut onions in thin wedges; add to bowl. Halve potatoes, add to bowl. Peel casing from kielbasa if necessary. Cut into 1/2 inch thick slices; add to bowl. Sprinkle with salt and pepper. Toss with oil. Transfer to shallow 1 1/2 quart casserole dish. Cover with lid or aluminum foil. Bake for 45 minutes. Stir the cream into the casserole. Cover and bake 10 minutes more until cream and oil have come together. Sprinkle with parsley if you wish. | |
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recipe reviews #43377
Alyssa (North Carolina) says:
Made a few changes to this dish to suit me and what my pantry and fridge had... Added a dash of red pepper flakes to add some more kick, used turkey kielbasa, and used about half a can of 98% fat-free cream of mushroom soup instead of heavy cream (i didn't have cream in the fridge)! It was so hard to wait till this dish was done cause it smelled so good while cooking! It was so yummy! This will be a dish I make again and it was super easy and made with ingredients that one usually has at home!!
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