Polish Casserole

Name: Polish Casserole
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

9 ingredients

3 steps

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

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 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes.
3

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.