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
Preheat the oven to 350 degrees F.
Grease two 8-inch baking dishes.
Cook the pasta to al dente according to the package directions.
Drain the pasta and transfer it to a large bowl.
Stir the sausage, condensed cream of mushroom soup, sauerkraut, 2 cups cheese, milk, onions, dijon mustard, and garlic into the pasta.
In the prepared baking dishes, spoon in the sausage mix.
Sprinkle the top with the remaining 1 cup of Swiss cheese.
Bake, uncovered, until golden brown and bubbly, about 45-50 minutes.