Ingredients with Measurements:
- 1 lb of oscypek cheese, grated
- 1 lb of kielbasa sausage, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can of diced tomatoes, drained
- 1 cup of chicken broth
- 1 tsp of smoked paprika
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- Salt and pepper to taste
- 2 tbsp of olive oil
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the sliced kielbasa sausage to the skillet and cook until browned on all sides.
4. Add the diced red and green bell peppers to the skillet and cook until they are tender.
5. Add the drained diced tomatoes, chicken broth, smoked paprika, dried thyme, and dried oregano to the skillet. Stir to combine.
6. Season with salt and pepper to taste.
7. In a 9x13 inch baking dish, layer half of the grated oscypek cheese on the bottom.
8. Pour the skillet mixture over the cheese.
9. Layer the remaining grated oscypek cheese on top of the skillet mixture.
10. Cover the baking dish with aluminum foil and bake for 25 minutes.
11. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 465
Fat: 36g
Carbohydrates: 8g
Protein: 26g
Substitutions for ingredients:
- Instead of oscypek cheese, you can use any other hard cheese such as cheddar or gouda.
- Instead of kielbasa sausage, you can use any other type of sausage such as Italian sausage or chorizo.
Variations:
- Add sliced mushrooms to the skillet mixture.
- Use diced chicken instead of kielbasa sausage.
- Add cooked pasta to the skillet mixture before pouring it into the baking dish.
Tips and tricks:
- Grate the oscypek cheese on the larger side of the grater for a thicker layer on the bottom and top of the casserole.
- Use a non-stick skillet to prevent the cheese from sticking to the bottom of the skillet.
- Let the casserole cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
If the cheese on top of the casserole is not melted and bubbly after removing the aluminum foil, broil the casserole for a few minutes until the cheese is melted and bubbly.
Food safety advice:
Make sure the internal temperature of the casserole reaches 165°F to ensure it is safe to eat.
Food history:
Oscypek is a traditional smoked cheese from Poland made from sheep's milk. Kielbasa is a type of sausage that originated in Poland.
Flavor profiles:
The casserole has a smoky and savory flavor from the oscypek cheese and kielbasa sausage.
Serving suggestions:
Serve the casserole with a side of crusty bread for dipping in the sauce.
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Region: Polish