These tasty little casseroles start with slices of grilled kielbasa sausage, caramelized onion, peppers, diced potatoes, and tangy sauerkraut, all mixed with a rich whole grain mustard and mushroom sauce topped with a garlic and Parmesan Pretzilla Bites crust.
Preheat oven to 350°F.
Heat oil in a medium sauté pan over medium heat.
Sauté sausage until it begins to brown. 1-2 minutes per side. Remove with a slotted spoon to a paper towel lined plate and set aside. Leave oil in the pan.
Add onion and peppers and sauté in the same pan 2-3 minutes until onion becomes translucent. Add garlic and sauté 2 more minutes or until the garlic is golden brown and fragrant. Remove to a small bowl and set aside. Leave the oil in the pan.
Add potato to the hot pan and sauté 4-5 minutes or until golden brown. Return sausage and onion and pepper mixture to the pan. Add the sauerkraut, cream of mushroom soup, and mustard and stir 2-3 minutes until heated through.
Divide the mixture evenly among four small casserole dishes. Place 6 Pretzilla Bites on the top of each casserole.
Sprinkle cheese over the bites.
Cover loosely with greased foil and bake 20 minutes.
Remove foil and bake 5-10 minutes more or until cheese is golden brown.