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Polish Casserole Recipe

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


  • 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


  • 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 equals 428 calories, 26 g fat (11 g saturated fat), 69 mg cholesterol, 1,193 mg sodium, 28 g carbohydrate, 3 g fiber, 19 g protein.