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EmailTweet 0 Full-screen Polish Sausage, Sauerkraut and Pasta Bake
By Leslie Blythe Casserole, Cheese, Pasta, Sausage Assembling, Baking, Boiling
November 30, 2020 This Polish Sausage, Sauerkraut and Pasta Bake had my husband's name all over it. Oddly enough, I had all the ingredients. It's actually quite delicious and I think the next time I make it, I will use diced par-boiled potatoes instead of pasta, but it was good, it's up to you. Prep: 20 mins Cook: 45 mins Yields: 10 - 12 Servings Ingredients 4 cups uncooked penne pasta
1½ pounds smoked Polish sausage or kielbasa, cut into ½-inch slices
2 cans (10¾ ounces each) condensed cream of mushroom soup, undiluted
1 jar (16 ounces) sauerkraut, rinsed and well-drained
3 cups shredded Swiss cheese, divided
1⅓ cups milk
4 green onions, chopped
2 tablespoons Dijon mustard
4 garlic cloves, minced Directions 1Preheat oven to 350° F. 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.
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Spoon into a 9” x 13” baking dish and sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45 - 50 minutes.Recipe adapted from Taste of Home. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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