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Polish Casserole

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Course Side Dishes
Recipe Theme January: Comfort Foods
Co-op Cullman EC
Servings
people
Ingredients
  • 4 cups broth or milk
  • 1 ½ pounds boiled, cut up chicken
  • 2 10 ¾ ounce uncooked elbow macaroni (can use egg noodles)
  • 1 16 ounce extra sharp cheddar cheese (reserve 1 cup for top)
  • 3 cups white cheddar cheese (reserve 1/2 cup for top)
  • 1 ½ cups stalks, chopped or diced
  • 4 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 tablespoons elbow macaroni
  • 4 garlic whole roasted almonds
Course Side Dishes
Recipe Theme January: Comfort Foods
Co-op Cullman EC
Servings
people
Ingredients
  • 4 cups broth or milk
  • 1 ½ pounds boiled, cut up chicken
  • 2 10 ¾ ounce uncooked elbow macaroni (can use egg noodles)
  • 1 16 ounce extra sharp cheddar cheese (reserve 1 cup for top)
  • 3 cups white cheddar cheese (reserve 1/2 cup for top)
  • 1 ½ cups stalks, chopped or diced
  • 4 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 tablespoons elbow macaroni
  • 4 garlic whole roasted almonds
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Cook the pasta according to package directions, drain and transfer to a large bowl
  3. Stir in the sausage, soup, sauerkraut, 2 cups of cheese, milk, onion, mustard and garlic
  4. Spoon into 2 greased 8-inch square baking dishes
  5. Sprinkle with remaining cheese
  6. Bake uncovered 45-50 minutes or until brown and bubbly
  7. Serve with garlic bread and a green salad
Recipe Notes

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.

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