Polish Potato Casserole with Beef Kielbasa


Menu:
Polish Potato Casserole with Beef Kielbasa
1 1/2 (50 oz.) jars of applesauce
Purdyville Juice (use search to find recipe)

Comments: We usually use 3 lbs. of turkey kielbasa in this recipe, but they didn’t have it in the store, so Ivan bought 4 (14 oz.) packages of beef kielbasa. What a difference that makes in fat content. The recipe went from 20% of calories from fat to 53% of calories from fat. So use turkey kielbasa if you can possibly find it, or cut the amount of kielbasa in half. I have it doubled here from Jane Brody’s original proportions, per my family’s request.

* Exported from MasterCook *

Polish Potato Casserole with Beef Kielbasa

Recipe By :Jane Brody
Serving Size : 12 Preparation Time :0:00
Categories : Beef Casseroles
Main Dishes Make-Ahead
Potatoes Volume 4

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
6 tablespoons flour
6 cups skim milk
salt — to taste
3/4 teaspoon pepper
6 pounds potatoes — peeled and sliced thin (4mm)
1 pound onions — sliced thin (3 large) (4mm)
1 1/2 pounds cabbage — shredded (about 6 cups)
3 1/2 pounds beef kielbasa — sliced thin

Slice onions and cabbage. Peel potatoes but don’t slice until after you
make the sauce. Slice the kielbasa.

In a medium saucepan, melt the butter, and stir in the flour. Cook the
roux, stirring, for 1 minute, and then gradually add the milk, stirring
constantly to eliminate lumps. Cook the mixture over moderately low heat,
stirring it, until the sauce begins to thicken to the consistency of
buttermilk. Stir in the salt and pepper. Set the sauce aside.

Grease 2 15×10 pans. Slice the potatoes with the 4mm disk.Spread 1/3 of
the potato slices on the bottom. Distribute half the onion slices followed
by half the cabbage and half the kielbasa in layers over the potatoes. Add
1/3 of the sauce. Repeat with another third of the potato slices, the rest
of the onion, cabbage and sausage, and another third of the sauce. Top
with the remaining potato slices and the remaining sauce.

Cover the casseroles, and bake them in a 350 degree oven for 1 hour and 15
minutes or until the potatoes are tender. If desired (and there is enough
liquid in the casserole), remove the cover for the last 15 minutes of
baking time.

Source:
"adapted from Jane Brody’s Good Food Book, p. 383"
Copyright:
"1985"
T(Bakes in oven):
"1:15"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 733 Calories; 43g Fat (53.4%
calories from fat); 27g Protein; 58g Carbohydrate; 6g Dietary Fiber; 103mg
Cholesterol; 1192mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat;
1 Vegetable; 1/2 Non-Fat Milk; 7 1/2 Fat.

Serving Ideas : Serve with applesauce.

NOTES : To keep the potatoes from darkening, slice them into a
bowl of cold water, or wait to slice them until after the
sauce is ready.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0