Polish Casserole Recipe

4 15 14
Polish Casserole Recipe
Polish Casserole Recipe photo by Taste of Home
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Polish Casserole Recipe

Read Reviews
4 15 14
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 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 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.

  • 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 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
Mom Glen User ID: 4314899 272377
Reviewed Aug. 29, 2017

"My my family and I did not like this recipe, I think it was the sauerkraut or something. will not make again."

MY REVIEW
ktype User ID: 4188985 265869
Reviewed May. 11, 2017

"Eh."

MY REVIEW
katsim User ID: 2952804 265359
Reviewed Apr. 30, 2017

"Made this for dinner tonight. My husband and I loved it. I made the full recipe so I have many more meals ready to bake in the freezer. Five stars for sure."

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."

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