Polish Casserole Recipe

4 28 24
Polish Casserole Recipe
Polish Casserole Recipe photo by Taste of Home
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Polish Casserole Recipe

Read Reviews
4 28 24
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 4 cups uncooked penne pasta
  • 1-1/2 pounds Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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 shredded Swiss cheese, divided
  • 1-1/3 cups 2% milk
  • 4 green onions, chopped
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, minced

Directions

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

Nutritional Facts

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

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  • 4 cups uncooked penne pasta
  • 1-1/2 pounds Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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 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).
Originally published as Polish Casserole in Simple & Delicious December/January 2013, p22

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Reviews forPolish Casserole

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MY REVIEW
Cascades User ID: 5744048 286907
Reviewed Apr. 20, 2018

"easy and absolutely delicious but I did put more sour kraut than was called for."

MY REVIEW
Ginna User ID: 9421554 286662
Reviewed Apr. 14, 2018

"I wouldn't make it again, but if you are going to make it I would eliminate the cream of mushroom soup & use heavy cream in place of the milk & actual mushrooms. I didn't really care too much for it. I like cookie20 suggestions to add more flavor. It was just bland."

MY REVIEW
Songstar User ID: 8437004 286405
Reviewed Apr. 9, 2018

"I believe you would need to really love saurkraut to appreciate this recipe. I added more cheese and it isn't bad but I don't know that I would make it again."

MY REVIEW
driftertwin User ID: 5961377 286403
Reviewed Apr. 9, 2018

"I add a little more Swiss cheese and garlic. When I serve it Thousand Isle Dressing. Delicious. It is better the second day. THANK YOU!!"

MY REVIEW
makih User ID: 1429103 286394
Reviewed Apr. 9, 2018

"yummy"

MY REVIEW
cookie20 User ID: 3125668 286379
Reviewed Apr. 9, 2018

"I have made this, using either cooked sliced potatoes or pierogies. I add sour cream, crispy bacon, and caramelized onions to the mix. That definitely boosts the flavor. I do brown the kielbasa first, or throw It on the grill. It makes a nice entree. I serve it with a dill cucumber salad, pumpernickel or rye rolls and green beans"

MY REVIEW
Diana User ID: 9448204 286349
Reviewed Apr. 8, 2018

"Hi.. I'm from poland and i need to say we don't use pasta but potato. Not cream mushrooms soup but cream and mmushroom."

MY REVIEW
Abigail User ID: 9254646 286344
Reviewed Apr. 8, 2018

"Cannot save recipe"

MY REVIEW
[email protected] User ID: 5850950 285055
Reviewed Mar. 13, 2018

"This was just OK but not something I would make again, much to my husband's relief."

MY REVIEW
ubeedee User ID: 4031348 283379
Reviewed Feb. 7, 2018

"My family was 50/50 on this recipe. Not sure why it wasn't to my expectations. Was a little lacking in flavor. To me the Swiss cheese was overpowering but each to their own...."

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