Kielbasa and Veggie Casserole
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This Kielbasa and Veggie Casserole is a super delicious, high protein, all-in-one easy weeknight meal with simple prep and just one dish to clean up! It’s also dairy free and gluten free, so it accommodates many different diets without skimping on flavor.
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I just love kielbasa and always have it on hand to add to scrambled eggs, in a kielbasa and cabbage skillet, rice and beans, lentil soup, and casseroles like this one. Paired with a few vegetables and seasonings, you just can’t go wrong for an effortless meal.
This kielbasa and veggie casserole is inspired by my kielbasa vegetable foil packets, using the same ingredients including smoked sausage, four different vegetables, and seasonings, but instead of individual foil packs for camping, everything is just dumped into a casserole dish and baked! There’s super easy prep in just 10 minutes or so, with no pre-cooking anything. It’s healthy, satisfying and filling, and so delicious with minimal cleanup.
What’s in this Kielbasa and Veggie Casserole recipe?
Kielbasa, four different veggies, and pantry seasonings are needed to make this casserole recipe. Scroll down to the recipe card below for the exact measurements.
- Kielbasa Smoked Sausage – Kielbasa to the rescue again. Unlike fresh sausages, it’s already smoked/cooked and it’s so flavorful. If you like things spicy, Andouille sausage can be used instead.
- Potatoes – While any potatoes do work, we prefer baby yellow (or red) potatoes because of their creaminess and thin, delicate skin which you can leave on for added flavor. No need to peel, saving you one less step to prep.
- Green Beans – Fresh green beans add a nice earthy flavor and are so nutritious. If you don’t like green beans, diced up red bell pepper would be a good replacement.
- Mushrooms – Cremini mushrooms are soft and tender, and lend a savory flavor to the dinner. You could also use button mushrooms. If you don’t like mushrooms at all, simply leave them out.
- Onion – Cut up onions become tender and slightly sweet as they absorb the moisture and flavors from the other ingredients.
- Garlic – Fresh minced garlic provides wonderful aromatics and flavor.
- Seasonings – Dried Italian seasoning, onion powder, crushed red pepper flakes, salt, pepper, and fresh chopped parsley brings it all together.
- Olive oil – Adds richness and necessary moisture.
The size of the potatoes matter
Meal Prep and Storing Leftovers
- Meal prep. You can cut up the vegetables and slice the kielbasa a day before making the dish. Keep them in airtight containers in the refrigerator.
- Fridge. Let anything leftover cool completely and transfer to an airtight container. Store in the refrigerator for up to 2 days.
- Freezer. Freezing this dish is not my preference, since the vegetables tend to get mushy once thawed. However, you can freeze it if necessary. Allow the leftovers to cool to room temperature before sealing them in an airtight freezer-safe container and storing them in the freezer. They will keep for up to 2 months.
- Reheat. Make sure it’s thawed, if frozen. Warm portions in the microwave in 30-second intervals until warmed through. If you’ve got an air fryer, that works too! Arrange in a single layer in the air fryer basket and air fry for 3-4 minutes at 375°F, shaking halfway through.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Kielbasa and Vegetable Casserole
Ingredients
- 14 ounce package kielbasa smoked sausage, , sliced into 1/2-inch thick coins
- 1 pound baby yellow (or red) potatoes, , halved or quartered (each piece should be no bigger than 1-inch in size after being cut)
- 6 ounces fresh green beans, , ends trimmed, cut in half if very long
- 6 ounces cremini mushrooms, , cleaned, halved (or quartered if they are very large)
- 1 small sweet onion, , peeled, cut into 1-inch pieces
- 2 cloves garlic, , minced
- 3 teaspoons dried Italian seasoning
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- coarse salt and freshly ground black pepper, , to taste
- 5 tablespoons olive oil
Instructions
- Preheat the oven to 425 degrees F. Coat a 10×15 baking dish with nonstick cooking spray.
- Dump all the ingredients in the baking dish and toss to coat.
- Cover very tightly with foil, transfer to the oven and bake for 35-40 minutes or until potatoes are fork tender.
- Serve and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Made this tonight. The only change I made was to brown the sausage in a skillet first before adding it to the casserole dish. Also used a 9 x 13 glass dish because that’s all I had. Baked it for 50 minutes and everyone loved it.
Made this last night. Very good. I substituted butter instead of the oil. My husband, who is a picky eater, liked it. New addition to the menu.
So easy and so delicious!!!! A fall favorite
Delicious! I am not a great cook so once in awhile look for something that is easy & looks good. This was the best ever! My husband loved it!!!
Love this casserole, husband has A1c, just added chicken broth.
We loved this recipe so much. I took out the mushrooms and doubled the potatoes and the green beans and doubled the Kielbasa too. The onions were scrumptious too. Thank you for sharing
This recipe is wonderful! I have made it three times so far and everyone loves it. I passed it on to my daughter and she and her family love it, too. It is very easy to put together and it is so flavorful.
I wonder, Amy, if you could use another meat in place of the kielbasa — like chicken or pork chops? Just for a change now and then. I still love the kielbasa!
Wow my husband said put this in the rotation!!! Really good. Definitely a keeper. Thanks Amy
This recipe arrived in my email today … it was almost like Amy peeked into my fridge/pantry & saw exactly what I had on hand!! I prepared as written & paid close attention to potato size. It took 80 minutes to get my potatoes cooked. It needed a bit more salt & pepper. i had grape tomatoes & wish I had added them as well. Its a great week night recipe
Hi Jennifer! Did you use a 9×13 dish instead of a 10×15 as instructed? This could result in the ingredients being piled instead of a single layer. It never takes more than 40 minutes for the potatoes to be tender when I make this. Glad you loved it, though!
I made this tonight! Was delicious! I used 9×13 dish-took about 40 minutes. You could easily par the potatoes in the microwave for 2 minutes before adding to dish. My kitchen smells so yummy! Easy one dish! Thanks Amy!