Polish Casserole is the dish to make if you’re looking for something to liven up your weeknight mealtime. A bed of bouncy penne pasta is mingled with smoky Polish sausage, savory cream of mushroom soup, and acidy sauerkraut. Layers of gooey Swiss cheese create an easy-to-make, bubbly, and golden-brown masterpiece that will lovingly be known at your table as Polish Casserole. Get ready to savor all the savory flavors this dish has to offer!
Ingredients
- 4 cups penne pasta, uncooked
- 1 1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
- 2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted
- 1 (16-ounce) jar sauerkraut, rinsed and well-drained
- 3 cups Swiss cheese, shredded and divided
- 1 1/3 cups milk, 2%
- 4 green onions, chopped
- 2 tablespoons dijon mustard
- 4 cloves garlic, minced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease two 8-inch baking dishes.
Step 3 –Cook the pasta to al dente according to the package directions.
Step 4 –Drain the pasta and transfer it to a large bowl.
Step 5 –Stir the sausage, condensed cream of mushroom soup, sauerkraut, 2 cups cheese, milk, onions, dijon mustard, and garlic into the pasta.
Step 6 –In the prepared baking dishes, spoon in the sausage mix.
Step 7 –Sprinkle the top with the remaining 1 cup of Swiss cheese.
Step 8 –Bake, uncovered, until golden brown and bubbly, about 45-50 minutes.
Step 9 –Serve.
