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Recipe : Entry # 8203
Kay Moore
(334) 215-2732
Recipe Title
Polish Casserole
Recipe Theme
January: Comfort Foods
Side Dishes
Cullman EC
4 cups uncooked penne pasta or any other pasta that holds sauce
1 ½ pounds smoked Polish sausage, cut into ½-inch slices
2 10 ¾-ounce cans condensed cream of mushroom soup, undiluted
1 16-ounce jar sauerkraut, rinsed and well drained
3 cups shredded Swiss cheese, divided
1 ½ cups 2 percent milk
4 green onions, chopped
2 tablespoons Dijon mustard
4 garlic cloves, minced
Preheat oven to 350 degrees. Cook the pasta according to package directions, drain and transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 cups of cheese, milk, onion, mustard and garlic. Spoon into 2 greased 8-inch square baking dishes. Sprinkle with remaining cheese. Bake uncovered 45-50 minutes or until brown and bubbly. Serve with garlic bread and a green salad.
Tell us about your recipe
This dish is good, filling and freezer friendly. Freeze up to 3 months; to use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 50-60 minutes or until golden brown.