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Polish Casserole

Polish Casserole
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
12 ServingsPrep: 25 min. Bake: 45 min.

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

  • Cook pasta according to package directions; drain and transfer to a
  • large bowl. Stir in the sausage, soup, sauerkraut, 2 cups cheese,
  • milk, onions, mustard and garlic.
  • Spoon into two greased 8-in. square baking dishes; sprinkle with
  • remaining cheese. Cover and freeze one casserole for up to 3 months.
  • Bake the remaining casserole, uncovered, at 350° for 45-50
  • minutes or until golden brown and bubbly.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Bake, uncovered, at
  • 350° for 50-55 minutes or until golden brown and bubbly. Yield:
  • 2 casseroles (6 servings each).
© Taste of Home 2013

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Polish Casserole (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013