Polish Casserole Recipe

By carol gorman

Ingredients

• 4 4 4 cups uncooked penne pasta
• 1-1/2 1-1/2 1/2-inch pounds Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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 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

Details

Servings 12
Preparation time 25mins
Cooking time 70mins
Adapted from tasteofhome.com

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, 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).

Originally published as Polish Casserole in Simple & Delicious
December/January 2013, p22