Polish Pasta Casserole

The wonderful thing about casseroles is their endless versatility. You could enjoy a different casserole every day of the year without repeating the same one twice. With so many ingredient combinations to explore, you might stumble upon some that seem unusual at first but turn out to be surprisingly delicious. Take this Polish Pasta Casserole, for instance. The idea of adding sauerkraut to a casserole might sound a bit odd, yet its tanginess perfectly complements the creamy, sour cream-based sauce, the smoky kielbasa, and the nutty Swiss cheese.

To craft this savory sauce, you’ll begin with a roux and develop it into a béchamel. Then, you’ll elevate it with Dijon mustard and sour cream, infusing a touch of acidity to balance the richness. These flavors mirror the tanginess of the sauerkraut. Don’t worry—the sauerkraut is rinsed and drained thoroughly, ensuring it doesn’t overpower the dish.

Why You’ll Love This Recipe

This Polish Pasta Casserole is a delightful fusion of flavors and textures. The tangy sauerkraut and creamy sauce create a rich yet balanced dish that’s comforting and satisfying. It’s easy to prepare and perfect for both family dinners and potluck gatherings.

Kitchen Equipment You’ll Need

• Large pot
• Large saucepan
• Whisk
• 9×13-inch baking dish
• Large mixing bowl

Ingredients

• 4 cups uncooked short pasta, such as penne or fusilli
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 (16 oz) jar sauerkraut, rinsed and well-drained
• 1 1/2 lbs smoked Polish sausage or kielbasa, sliced 1/2-inch thick
• 3 cups Swiss cheese, grated and divided
• 4 green onions, chopped
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large pot of salted water, cook the pasta according to the package directions. Drain and set aside in a large bowl.
3. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from heat and stir in the garlic powder, Dijon mustard, and sour cream. Season with salt and pepper.
5. Pour the sauce over the pasta, then add the sauerkraut, sausage, green onions, and 2 cups of cheese. Transfer the mixture to the prepared baking dish and top with the remaining cheese.
6. Bake for 30-40 minutes, or until golden brown and bubbly. Let the casserole rest for 5 minutes before serving. Enjoy!

Tips for Success

• Ensure the sauerkraut is well-drained to prevent excess moisture in the casserole.
• Use freshly grated Swiss cheese for the best melt and flavor.

Additional Tips and Variations

• Try adding a layer of breadcrumbs on top for extra crunch.
• Substitute Swiss cheese with Gruyère for a deeper flavor.

Nutritional Highlights (Per Serving)

While exact values may vary, this casserole offers a hearty mix of protein, carbs, and fats, providing energy and satisfaction in every bite.

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time?

Yes, you can assemble it in advance and store it in the refrigerator for up to 24 hours before baking.

Can I freeze leftovers?

Absolutely! Freeze in an airtight container for up to three months. Reheat in the oven until warmed through.

What can I serve with this casserole?

A simple green salad or steamed vegetables pair well with this hearty dish.

Conclusion

This Polish Pasta Casserole is more than just a meal; it’s a comforting embrace of flavors that invites warmth and satisfaction. Give it a try, and don’t forget to share your experience and any creative twists you made in the comments below!