Kielbasa Mushroom Casserole

Servings: 4
Calories: 625.7kcal/2617.7kJ (per serving)
Fat: 57.8g (per serving)
Carbs: 10.3g (per serving)
Protein: 19.2g (per serving)

About

If you’re a fan of any European cooking, you probably like two very important ingredients: sausage and mushrooms! This casserole is made of a layer of Polish sausage, a layer of tender seasoned mushrooms, and a very rich dairy filling. The casserole slices may be more filling than you’d expect.

Ingredients

12 ounce kielbasa
1 pound brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
2 tablespoon butter
¼ teaspoon thyme, dried
¼ teaspoon salt
¼ teaspoon garlic powder
¾ teaspoon paprika
1 cup heavy cream
1 large raw egg
½ cup, shredded asiago cheese

Instructions

Preheat an oven to 375 degrees. Slice a large link of kielbasa in half long-ways and lay them down in the base of a 9X13 glass baking dish. Set this aside for later.
Remove the stems a chop the mushrooms into quarters or small chunky pieces. Melt the butter in a large non-stick pan over medium heat and toss the mushrooms in the pan. Place a lid on and cook the mushrooms down for about 4 minutes, until they’re just soft.
Stir the thyme, salt, garlic, and paprika into the mushrooms. With the lid off, cook openly for another 4 minutes.
After cooking the mushrooms, pour and arrange them over the kielbasa in the baking dish. Whisk together the final ingredients and pour them over the mushrooms.
Bake the dish openly in the oven for 40-45 minutes, until the filling does not wiggle in the pan and the cheese on top is golden brown. Allow to cool before slicing into 4 slices for serving.