Sunday, February 12, 2017

A Kielbasa Casserole Recipe the Whole Family Will Love

I was desperately searching for a recipe that would feed the whole family with what little ingredients we had left in the house.  We were supposed to have gone grocery shopping this week but had a snowstorm that had kept us home.

I found a few recipes and decided to just try and come up with my own based on our Chicken, Broccoli, and Rice casserole that everyone around here loves to much.

After scouring the cabinets, fridge, and freezer I came up with a Kielbasa, Rice and Broccoli casserole.


Here's what I used:

1 link of Kielbasa
1 bag of frozen broccoli florets
Vegetable cooking spray
Onion Powder, to taste.
1 tsp. minced garlic
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup rice (3 cups cooked)
4 Tablespoons butter
3 Tablespoons flour
1 1/4 cups chicken broth
1 Tablespoon yellow mustard
1/4 cup sour cream
1/2 sleeve Ritz crackers, crushed

First, I cut the kielbasa into small slices.  Then, in a large skillet, sprayed with vegetable oil, I sauteed the kielbasa and broccoli florets until heated through adding both the onion powder and the minced garlic for the final few minutes.



In a large glass bowl I combined the two shredded cheeses.



I added the rice and the kielbasa mixture to the cheeses and gave it all a little stir.  Since the kielbasa was still warm the cheese melted a bit and made it easier to mix.



In a small saucepan I combined 2 Tablespoons of the butter with the 3 tablespoons of butter to make a roux.  I slowly poured in the chicken broth and kept whisking until the broth had thickened up to a nice gravy texture.  I then added 1 Tablespoon of yellow mustard and poured it all over the rice and kielbasa mixture.  I mixed in 1/4 cup of sour cream to keep it nice and creamy.



I scooped the contents of the bowl into a sprayed 13x9 pan and smoothed it all nice and flat.



In a small microwavable dish I melted the remaining 2 Tablespoons of butter and added the Ritz cracker crumbs, stirring until they were moistened.  Then I put the topping over the casserole.



I baked the dish at 350 for 30 minutes until lightly browned and bubbly.


It was a HUGE hit!  All that gooey cheese with the salty kielbasa and the slight bite of the mustard was just perfect together!





1 link of Kielbasa
1 bag of frozen broccoli florets
Vegetable cooking spray
Onion Powder, to taste.
1 tsp. minced garlic
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup rice (3 cups cooked)
4 Tablespoons butter
3 Tablespoons flour
1 1/4 cups chicken broth
1 Tablespoon yellow mustard
1/4 cup sour cream
1/2 sleeve Ritz crackers, crushed

1.First, I cut the kielbasa into small slices.  Then, in a large skillet, sprayed with vegetable oil, I sauteed the kielbasa and broccoli florets until heated through adding both the onion powder and the minced garlic for the final few minutes.
2.In a large glass bowl I combined the two shredded cheeses.
3.I added the rice and the kielbasa mixture to the cheeses and gave it all a little stir.  Since the kielbasa was still warm the cheese melted a bit and made it easier to mix.
4.In a small saucepan I combined 2 Tablespoons of the butter with the 3 tablespoons of butter to make a roux.  I slowly poured in the chicken broth and kept whisking until the broth had thickened up to a nice gravy texture.  I then added 1 Tablespoon of yellow mustard and poured it all over the rice and kielbasa mixture.  I mixed in 1/4 cup of sour cream to keep it nice and creamy.
5. I scooped the contents of the bowl into a sprayed 13x9 pan and smoothed it all nice and flat.
6.In a small microwavable dish I melted the remaining 2 Tablespoons of butter and added the Ritz cracker crumbs, stirring until they were moistened.  Then I put the topping over the casserole.
7.I baked the dish at 350 for 30 minutes until lightly browned and bubbly.

If you like this you might also like our Chicken, Broccoli and Rice Casserole


Or our Squash Casserole!



Linking Up With: Foodie Friday and Everything Else



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6 comments :

  1. This sounds like something we would love! I like the addition of crackers for the top. Thanks for the recipe.

    ReplyDelete
    Replies
    1. You're welcome! Hope you enjoy it as much as we did.

      Delete
  2. I love it when one of those dinner scrounges turns into a hit! It looks tasty and there are no 'creamuh' soups! That is a win for my family! Thanks for sharing!

    ReplyDelete
    Replies
    1. Thanks for stopping by! I am not a fan of "creamuh" soups either.

      Delete
  3. Your delicious casserole was featured on Smell Good Sunday! Thank you for sharing, please join us again this week. http://jaytriedandtrue.blogspot.com/2017/02/smell-good-sunday-8.html

    ReplyDelete