Polish Casserole Recipe

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Polish Casserole Recipe



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
TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD:12 servings
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 (12 ounces) shredded Swiss cheese, divided
1-1/3 cups 2% milk
4 green onions, chopped
2 tablespoons Dijon mustard
4 garlic cloves, minced
Directions
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.
2. Spoon into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes or until golden brown and bubbly.
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, 50-55 minutes or until golden brown and bubbly. Yield: 2 casseroles (6 servings each).
Nutritional Facts
1 cup: 428 calories, 26g fat (11g saturated fat), 69mg cholesterol, 1193mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 19g protein.
© 2017 RDA Enthusiast Brands, LLC

View complete recipe

Ingredients

  • Polish Casserole Recipe
  • 2-year-old 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
  • 25 45 Prep: 25 min. Bake: 45 min.
  • YIELD:12 servings
  • Ingredients
  • 4 4 4 cups uncooked penne pasta
  • 1-1/2 1-1/2 1/2-inch pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
  • 2 2 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 1 1 jar (16 ounces) sauerkraut, rinsed and well drained
  • 3 3 3 cups (12 ounces) shredded Swiss cheese, divided
  • 1-1/3 1-1/3 2% cups 2% milk
  • 4 4 4 green onions, chopped
  • 2 2 2 tablespoons Dijon mustard
  • 4 4 4 garlic cloves, minced
  • Directions
  • 1 1. to 350°. to to 2 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.
  • 2 2. 8-in. 45-50 into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes or until golden brown and bubbly.
  • Nutritional Facts
  • 2017 2017 RDA Enthusiast Brands, LLC

Preparation

Step 1

Polish Casserole Recipe



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
TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD:12 servings
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 (12 ounces) shredded Swiss cheese, divided
1-1/3 cups 2% milk
4 green onions, chopped
2 tablespoons Dijon mustard
4 garlic cloves, minced
Directions
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.
2. Spoon into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes or until golden brown and bubbly.
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, 50-55 minutes or until golden brown and bubbly. Yield: 2 casseroles (6 servings each).
Nutritional Facts
1 cup: 428 calories, 26g fat (11g saturated fat), 69mg cholesterol, 1193mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 19g protein.
© 2017 RDA Enthusiast Brands, LLC

View complete recipe