Polish Casserole*

By srumbel

When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use most any pasta that will hold the sauce. —Crystal Bruns, Iliff, Colorado
from tasteofhom.com

Ingredients

• 4 cups uncooked penne pasta
• 1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 jar (16 ounces) sauerkraut, rinsed and well drained
• 3 cups shredded Swiss cheese, divided
• 1-1/3 cups 2% milk
• 4 green onions, chopped
• 2 tablespoons Dijon mustard
• 4 garlic cloves, minced

Details

Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.

Spoon into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes.

Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.


Makes
2 casseroles (6 servings each)


Nutrition Facts
1 cup: 428 calories, 26g fat (11g saturated fat), 69mg cholesterol, 1193mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 19g protein.