Polish Casserole

5 - 6 people
00h 25
00h 45

4 cups uncooked penne pasta

1-1/2 pounds Swiss Meats Polish Style Sausage or Swiss Meats Farmer's Sausage, 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

Preheat oven to 350 degrees.  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.

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

Freeze option: 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 degrees. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

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