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Polish Casserole Recipe
Polish Casserole Recipe photo by Taste of Home
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Polish Casserole Recipe

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4.5 12 11
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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.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 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

Nutritional Facts

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

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


Reviews for Polish Casserole

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
bicktasw User ID: 4201818 265192
Reviewed Apr. 26, 2017

"My "across-the-street" neighbor, Carolee, made this casserole and shared it with us. She made it with whole wheat pasta and smoked turkey sausage. The combination of the sauerkraut and cream of mushroom soup was surprisingly delicious! And the smoked sausage added just the right amount of smokiness. I'm definitely going to make this myself .... using the exact ingredients called for. 5 stars for sure!!"

MY REVIEW
Cmusick User ID: 8879516 265129
Reviewed Apr. 24, 2017

"Wow! Not what I expected! This is for sure in the rotation! Thanks!"

MY REVIEW
sboris170 User ID: 1586334 264927
Reviewed Apr. 20, 2017

"your website for tablets suck unable to print recipe"

MY REVIEW
cookinginbeaverdam User ID: 3594570 264900
Reviewed Apr. 20, 2017

"Excellent. My favorite casserole!!"

MY REVIEW
BudgyS User ID: 5976032 264893
Reviewed Apr. 20, 2017

"This is similar to a recipe I have made which I love. It used ham rather than Polish sausage (although I really like the idea of the Polish sausage) and put buttered rye bread on top. It uses layers with the sauerkraut being the middle layer, but I'm going to try mixing together, easier! I don't rinse the sauerkraut, just drain it."

MY REVIEW
NH-rescue User ID: 4255840 225655
Reviewed Apr. 30, 2015

"Our family really liked this. We used Polish kielbasa, which I didn't have to brown - just sliced it and added it. The Dijon, garlic, sauerkraut and kielbasa make for a flavorful dish. I only had Swiss cheese slices; i just spread them on top and they worked fine."

MY REVIEW
vbraunie User ID: 5107640 224392
Reviewed Apr. 7, 2015

"This was absolutely wonderful! I love that I could freeze one and that turned out just as the first. I don't know why anyone would rinse sauerkraut. Kind of defeats the purpose. This is a regular on our menu. I sliced and browned the sausage- it gave it a wonderful flavor. Didn't use mustard as I am not a fan."

MY REVIEW
climbergirl User ID: 6556579 150836
Reviewed Nov. 2, 2013 Edited Feb. 29, 2016

"I made this recipe because my husband likes sauerkraut and sausage. My husband liked it ok, it wasn't a hit but it wasn't bad either. He said it didn't have a strong enough sauerkraut flavor. I don't know if I'll make it again, but if I do, I won't rinse the sauerkraut."

MY REVIEW
Caviti User ID: 7164314 194173
Reviewed Mar. 7, 2013

"Absolutely loved this recipe. I added an additional cup of cheese to it because we love cheese. I'll definately make this often."

MY REVIEW
bornato@aol.com User ID: 5959312 192687
Reviewed Jan. 6, 2013

"I made this for our family dinner. Everyone loved it. The flavor is delicious. The adult guys had at least three helpings each and my 6 year old grand daughter had at least two helpings. The only things I changed was I used farfalle (bow tie pasta) and cheddar cheese rather than Swiss."

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