Prep 15 mins
Cook 45 mins
My MOST DELICIOUS casserole recipe is a combination of German, Irish, Polish, and Cajun influences. This ultimate comfort food soothes the cockles of my little multi-ethnic tummy 8-)
- 1 lb Polish sausage, sliced (Hillshire Farm's Polska Kielbasa or other smoked sausage)
- 1⁄2 cup butter, plus
- extra virgin olive oil, for pan
- 1 1⁄2 large onions, sliced
- 2 carrots, diced
- 2 russet baking potatoes, peeled, diced
- 1 red bell pepper, diced
- 1 head green cabbage, cored and thinly sliced
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 (1 1/4 ounce) package onion soup mix, dry
- 1 2⁄3 cups milk or 1 2⁄3 cups half-and-half
- 2 tablespoons cider vinegar (or white wine vinegar)
- 1 tablespoon sugar
- 4 eggs, lightly beaten
- 2 cups Ritz crackers, crushed (or Keebler Club or Wheat Thins)
- 1 tablespoon caraway seed
- Heat oven to 325º. Butter or spray 9 x 13 casserole dish with Pam.
- In a large Dutch oven on medium/high heat, sauté sliced sausage in a bit of olive oil until browned. Remove to a bowl.
- Reduce heat to medium and add butter. Sauté onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized – about 20 minutes. Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings. Bring to boil. Reduce heat to medium-low; simmer for 5 minutes. Remove pot from heat and let cool slightly, then gently stir in eggs.
- In a large zip-lock bag, crush crackers with caraway seeds. Into the pot of veggies and sausage, add ½ of the cracker mixture. Pour into prepared casserole dish. Dust top evenly with remaining crackers. Bake at 325º for 45 minutes, or until heated through and top is golden brown.
Great recipe. I changed it a little :) I used vegetarian keilbasa, no milk, vegetable broth instead, no eggs and kept the entire process in one very large cast iron skillet. Additional ingredients were 3 diced cloves of garlic, turmeric, and cumin giving it a little more diverse bent. Thank you Pellerin for making my rainy Sunday fun!