Description
Hearty Polish pasta casserole brings together comforting noodles, creamy cheese, and savory bacon in a classic dish from Eastern European cuisine. Polish home cooks cherish this satisfying meal that connects you to traditional family recipes.
Ingredients
Scale
- 1.5 lb smoked Polish sausage or kielbasa (cut into 1/2-inch slices)
- 4 cups uncooked short pasta (penne or fusilli recommended)
- 3 cups grated Swiss cheese (divided)
- 2.5 cups milk
- 1 cup sour cream
- 1 jar 16 oz sauerkraut (thoroughly rinsed and well-drained)
- 4 green onions (finely chopped)
- 2 tbsps unsalted butter
- 2 tbsps all-purpose flour
- 2 tbsps Dijon mustard
- 1 tsp garlic powder
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Heat oven to 350°F (177°C), ensuring proper temperature for even cooking.
- Coat a 9×13-inch baking dish with butter or nonstick spray to prevent adhesion.
- Boil salted water in a large pot for pasta preparation.
- Cook pasta until perfectly al dente, following package instructions precisely.
- Drain pasta thoroughly and transfer to a spacious mixing bowl.
- Melt butter in a saucepan over medium heat, creating a smooth base for the sauce.
- Incorporate flour into melted butter, whisking continuously for one minute to eliminate raw flour taste.
- Slowly pour milk into the roux, whisking constantly until sauce reaches a creamy, thick consistency.
- Remove sauce from heat and blend in garlic powder, Dijon mustard, and sour cream for enhanced flavor profile.
- Season sauce with kosher salt and freshly ground black pepper to taste.
- Combine pasta with prepared sauce, sauerkraut, sliced sausage, green onions, and two cups of Swiss cheese, mixing thoroughly.
- Distribute pasta mixture evenly in the prepared baking dish, ensuring uniform coverage.
- Sprinkle remaining Swiss cheese across the top, creating a golden, melty surface.
- Bake for 30-40 minutes until cheese turns golden brown and casserole becomes bubbly.
- Allow casserole to rest for five minutes after removing from oven, enabling flavors to integrate and cheese to slightly set.
Notes
- Swap sauerkraut with fresh cabbage for a milder flavor profile that kids might enjoy more.
- Use gluten-free flour and pasta to make this dish completely gluten-free without compromising taste.
- Experiment with different sausage varieties like smoked kielbasa or spicy chorizo to create unique flavor variations.
- Add extra crunch by sprinkling breadcrumbs or crushed crackers on top before baking for a crispy golden texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 8
- Calories: 511 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg