Keilbasa Casserole

This recipe comes from my other mom, Sherie. Its another comfort food in our house, and quick & easy. I keep the ingredients on hand most of the time, so this is an easy one to put together when I get home late. You could put this together the day before, and keep in the fridge. Then, pop it into the oven to heat through. Conversely, if you're baking something the day before, bake this as well. Let cool and put in the fridge. Then, reheat the next day in the microwave. It does well in the crockpot too. Don't add milk, water, or salt. You could add more veges if you wish. Mushrooms, bell peppers, onions, carrots, or celery would be good. This recipe is easily doubled. You could use fresh potatoes, just remember to peel and dice small...and cook longer in the oven until the potatoes are cooked through...about 1 hour...don't add the cheese until the last 10 minutes.

Keilbasa Casserole
3 cans diced new potatoes, drained (find these in the canned vege aisle)
1 lb polska keilbasa (I like Hillshire Farms, but you could use any kind.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup cheddar cheese, grated
Slice keilbasa. Add all ingredients to a greased 9x13 cake pan, or casserole dish. Bake at 350 degrees about 30 minutes, or until hot.

CROCKPOT:
Place all ingredients in a small crockpot and cook on low 3-4 hours.

If substituting fresh potatoes for this, finely dice 4-8 potatoes, place in crockpot and add, keilbasa, mushroom, and chicken soups. Cook on high for 4 hours or low for 8 hours, or until potatoes are cooked through. Stir in the cheese and let melt about 10 minutes. Serve. Casserole thickens as it cools.