Happy Halloween!! I wish I had a fun Halloween dish for you, but we have been so busy getting ready for the big move I didn't have time to make anything! I am making mummy dogs for Lil' G tonight after trick or treating and I suppose the potatoes look a bit like worms? Tomorrow is closing day for us and we start moving into our house. It feels like it has taken so long to get here and now that it is here there is so much to do! Wish us luck!
This recipe was one of those kitchen cabinet recipes on a busy weeknight. It reminds me of scalloped potatoes. We loved this casserole and wished there was more after all the leftovers were gobbled up the next day.
Happy Halloween Everyone!!
1 lb turkey kielbasa, sliced and halved
1 medium onion, chopped
1 green pepper, diced
5 cups julienned potatoes (you can use hashbrowns too- less time consuming)
1 cup chicken stock
4 oz button mushrooms
4 Tbl sour cream
1 1/2 cup sharp cheddar cheese
2 Tbl olive oil
2 Tbl flour (we use gluten free)
1/2 tsp salt
1 tsp black pepper
Instructions
Pre-heat oven to 350 degrees and spray a 8X8 casserole dish with Pam.
In a large rimmed skillet, heat olive oil over medium heat. Add onion, sausage, and green pepper. Saute till onions and peppers are soft.
Add button mushrooms and chicken stock. Allow mixture to simmer for 10 minutes. Sprinkle with flour and stir. Allow mixture to thicken on a low simmer for 5 minutes, stirring frequently. Season with salt and pepper.
Layer half of potatoes in bottom of the casserole dish spread 2 Tbl of sour cream, top with half of the sausage and veggies, and half of the cheese. Repeat.
Bake for 90 minutes (this may be adjusted if you use a different baking dish). Allow to cool for 5 minutes and serve.