Polish Pasta Casserole is a hearty, comforting fusion of Old World ingredients and familiar creamy pasta bake textures, making it an instant crowd-pleaser. It’s packed with smoky kielbasa, sauerkraut, and rich cheese.
Every bite delivers a creamy, tangy, and savory flavor profile, thanks to the sour cream-based sauce and sharp Dijon mustard. This dish is perfect for chilly nights or whenever you need cozy comfort.
Star Ingredients in This Polish Pasta Casserole
- Smoked Polish sausage (kielbasa) – The soul of the dish, offering deep, smoky richness that anchors the casserole’s flavor.
- Sauerkraut – Bright and tangy, this fermented cabbage cuts through the creaminess for perfect balance.
- Swiss cheese – Nutty and melty, it adds a layer of indulgence and melds beautifully with the sour cream sauce.
- Sour cream – The base of the sauce, giving the casserole its signature creamy tang.
- Dijon mustard – Sharp and slightly spicy, this amplifies the savory notes and ties everything together.
- Short pasta (penne or fusilli) – A sturdy base that catches all the creamy sauce and flavorful bits in every twist or tube.
How to Make This Cozy Polish Pasta Casserole
Start by boiling your pasta until al dente—don’t overcook, since it’ll finish in the oven. Meanwhile, whip up a simple roux and stir in milk to create a béchamel. Sour cream and Dijon mustard transform it into a tangy, creamy sauce.
Next, combine the cooked pasta with kielbasa, drained sauerkraut, green onions, shredded cheese, and your homemade sauce. Transfer everything to a greased baking dish, top with more cheese, and bake until golden, bubbly, and irresistible.
Let it rest a few minutes out of the oven before serving—this helps everything settle and intensifies the flavor.
Kitchen Tips & Flavor Twists
For an extra burst of flavor, sauté the kielbasa slices before mixing them into the casserole. This caramelizes the edges and adds depth. Don’t skip rinsing the sauerkraut—it softens the acidity, allowing other ingredients to shine.
If you’re out of Swiss cheese, Gruyère makes a fine substitute for an even bolder profile. Prefer things spicy? Add a pinch of crushed red pepper or use spicy mustard instead of Dijon for a subtle kick.
Want to sneak in more veggies? Stir in sautéed mushrooms or shredded carrots. Their earthy notes blend seamlessly with the other savory ingredients.
Storing & Reheating Leftovers Like a Pro
Store leftovers in an airtight container in the fridge for up to 4 days. The casserole holds up well and even improves in flavor overnight.
To reheat, warm individual portions in the microwave or reheat the whole dish in a 350°F oven covered with foil until heated through. If you’d like to freeze it, do so before baking—wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra time as needed, or thaw overnight in the fridge before baking.
Polish Pasta Casserole
Ingredients
- 2 tablespoons of Dijon mustard
- 1 1/2 pounds smoked Polish sausage or kielbasa sliced into 1/2-inch rounds
- 2 tablespoons all-purpose flour
- 1 jar 16 oz sauerkraut, rinsed thoroughly and well-drained
- 1 cup sour cream
- 3 cups grated Swiss cheese divided
- 4 green onions finely chopped
- Kosher salt and freshly ground black pepper to taste
- 4 cups uncooked short pasta such as penne or fusilli
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 2 1/2 cups milk
Instructions
- Preheat the oven to 350°F (177°C), and coat a 9×13-inch baking dish with butter or nonstick spray to avoid sticking.
- In a large pot, bring salted water to a boil, add pasta, and cook according to package instructions until al dente; drain and place in a large bowl.
- Melt butter in a large saucepan over medium heat, then whisk in flour and cook for one minute, stirring continuously.
- Slowly incorporate the milk while whisking, and continue cooking until the sauce thickens.
- Remove from heat and mix in garlic powder, Dijon mustard, and sour cream. Season with salt and pepper to your preference.
- Add the sauce to the cooked pasta along with sauerkraut, kielbasa slices, green onions, and two cups of the grated cheese. Stir thoroughly to combine.
- Spread the mixture evenly in the prepared baking dish and sprinkle the remaining one cup of cheese over the top.
- Bake in the preheated oven for 30–40 minutes, until the cheese is golden and the casserole is bubbling.
- Allow the dish to rest for five minutes post-baking before serving, letting the cheese set and flavors harmonize.
