Total TimePrep: 25 min. Bake: 45 min.
Makes2 casseroles (6 servings each)
- 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
- 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, until golden brown and bubbly, 45-50 minutes.
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, until golden brown and bubbly, 50-55 minutes.
Nutrition Facts1 cup: 428 calories, 26g fat (11g saturated fat), 69mg cholesterol, 1193mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 19g protein.
May 3, 2019
We're Czech, not sure why it's called "Polish", either, but who cares? Definitely don't drain the sauerkraut, use as much dijon as you like (!), and do the sour cream thing. Good base recipe, make it your own! Liked it.
Apr 9, 2019
This is called Lazy Pierogi (except I don't know anyone who makes it using swiss cheese or adds dijon mustard). Being married into a polish family, this is always a very standard dish at family gatherings. And I do agree with doxymama, you don't rinse the sauerkraut. Drain it, yes you can do that. But to rinse it, you really might as well just add cooked cabbage. And when I make it I use the family size can of cream of mushroom soup but I also add fresh sauteed mushrooms to the dish.
Apr 9, 2019
Hey Wayne, 3/4 Polish people eat Haluski. That has pasta in it.
Apr 9, 2019
I see no problem at all saving my recipes. I am confused as to why the remark about recipes being tough to save because of the new design. I think the designer did a very good job. I have made this recipe before and it is a good recipe.
Apr 3, 2019
Made this for my husband and I. I was a little skeptical but it was very good! The Swiss Cheese really marries it all together!
Feb 24, 2019
Unlike most reviewers, there was something that just didn't work for me. I think it's the combination of flavors with the cream of mushroom soup. If I try it again, I will either use cream of chicken soup, or leave it out altogether and make a white sauce with the Swiss cheese and maybe some thousand island dressing. We love sauerkraut, and would NEVER rinse it - if you're going to rinse it, you might as well just add cooked cabbage. Why would you rinse the sour away (unless you're not a fan of sauerkraut in the first place, in which case, why even make a sauerkraut recipe??). The mushroom flavor just didn't work for me in this dish - it was very peculiar.
Feb 24, 2019
I am 1/4 Polish. There are no recipes in the Polish cuisine that uses any pasta. Sounds good. Needs a new name.
Jan 28, 2019
Have made this for many years. A former co-worker introduced this to me and I immediately fell in love with it. It's easy to make and well worth the little effort. So happy to see it shared by others. Thank you.
Jan 21, 2019
Here Megan 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
Jan 1, 2019
Can anyone share the ingredients??? Google put an ad in the middle of the list and I can't see ingredients list. Thanks google#-!