Kielbasa and Pepper Casserole

Yesterday for lunch I treated my husband to Mexican food.  It was my treat for our anniversary since on Friday night he picked up some ground beef and we made hamburgers out of it.  We don't eat red meat that often so it was a treat to us.  Something about a grilled hamburger is soo good.  I diced up some onions to go in the ground beef and added some salt, pepper, garlic salt, and Worcestershire sauce on it.  It turned out really good.  We plan to grill hamburgers up at least once every other month because it was so good!

Last night I made Kielbasa and Pepper Casserole.  I totally forgot to take a picture of it before I dished it up on my plate.  So I took a picture as soon as I remembered before devouring the whole thing.  That is why the picture of the meal looks a little scarce.  It was so good, but the only motifications I will do next time is to cut up the kielbasa a bit smaller, add mushrooms, and more peppers.  Here's the recipe!

Kielbasa and Pepper Casserole

1/2 lb. smoked kielbasa or Polish sausage, cut into 1/2-inch slices
4 small red potatoes, halved
1 medium onion, halved and sliced
1 medium sweet red pepper, cut into one-inch pieces
2 tbs. olive
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup heavy whipping cream
minced fresh parsley

In a small bowl, combine the sausage, potatoes, onion, and red pepper.  Drizzle with oil; sprinkle with salt and pepper.  Toss to coat.  Transfer to a greased 1-quart baking dish.  Cover and bake at 375 for 45 minutes.  Stir in cream; cover and bake 10-15 minutes longer or until vegetables are tender and the cream has thickened.  Sprinkle with parsley.