Prep time: 25 mins | Bake time: 45 mins | Makes: 2 casseroles (6 servings each)
This Polish Casserole is my daughter’s favourite. I use whatever pasta I have in the kitchen, I even tried it with a cup of potatoes and it’s amazing! However, we prefer it with noodles more than anything. Add in some greens if you’d like broccoli or green beans. Easy, quick, and super delicious! Plus, this recipe freezes well. Make this ahead, store in the freezer for up to 3 months, and simply thaw and bake when ready to serve. I’ve been receiving a lot of incredible reviews from friends about this recipe. They said it’s a huge hit always!
Ingredients
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4 c. uncooked penne pasta
1-1/2 lb smoked Polish sausage or kielbasa, cut into 1/2” slices
2 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
1 jar (16 oz.) sauerkraut, rinsed, and well-drained
3 c. shredded Swiss cheese, divided
1-1/3 c. 2% milk
4 green onions, chopped
2 tbsp Dijon mustard
4 garlic cloves, minced
How to make Polish Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, cook the pasta. Drain when done and place in a large bowl. With the cooked pasta, add the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard, and garlic, then toss.
Step 3: Into two greased 8-inches square baking dishes, spoon the pasta mixture and sprinkle with the rest of the cheese. Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until bubbly and golden brown.
Note:
To freeze, cover the casserole and freeze for up to 3 months, unbaked. When ready to serve, thaw in the fridge overnight, then 30 minutes before baking, remove from the fridge. Place in 350 degrees preheated oven and bake for about 50 to 55 minutes until bubbly and golden brown.
Nutrition Facts:
1 cup: 428 calories | 26g fat (11g saturated fat) | 69mg cholesterol | 1193mg sodium | 28g carbohydrate (4g sugars, 3g fibre) | 19g protein
Ingredients
- 4 c. uncooked penne pasta
- 1-1/2 lb smoked Polish sausage or kielbasa, cut into 1/2” slices
- 2 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
- 1 jar (16 oz.) sauerkraut, rinsed, and well-drained
- 3 c. shredded Swiss cheese, divided
- 1-1/3 c. 2% milk
- 4 green onions, chopped
- 2 tbsp Dijon mustard
- 4 garlic cloves, minced
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, cook the pasta. Drain when done and place in a large bowl. With the cooked pasta, add the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard, and garlic, then toss.
Step 3: Into two greased 8-inches square baking dishes, spoon the pasta mixture and sprinkle with the rest of the cheese. Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until bubbly and golden brown.
Notes
To freeze, cover the casserole and freeze for up to 3 months, unbaked. When ready to serve, thaw in the fridge overnight, then 30 minutes before baking, remove from the fridge. Place in 350 degrees preheated oven and bake for about 50 to 55 minutes until bubbly and golden brown.
