Polish Pasta Casserole
Savor a hearty fusion of traditional Polish ingredients in this comforting baked dish, where smoky kielbasa, zesty sauerkraut, and rich Swiss cheese are layered in a creamy, tangy sauce made from sour cream and Dijon mustard. This casserole is perfect for a cozy family dinner.
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.