Comfort food doesn’t get much better than a cozy, cheesy casserole. This Polish Pasta Casserole—with penne, kielbasa, sauerkraut and Swiss cheese—quickly becomes a weeknight favorite. It’s equally welcome on chilly nights or any time you want a satisfying, easy-to-make meal for family dinners, casual gatherings, or potlucks.
Casseroles are versatile and forgiving: you can adapt ingredients, layer flavors, and usually prepare everything in one dish. This recipe balances tangy sauerkraut, smoky kielbasa, tender pasta and rich Swiss cheese for a comforting combination everyone will enjoy.
The sauerkraut adds a bright contrast to the creamy mustard-sour cream sauce, while the kielbasa contributes smoky, savory notes. Penne captures the sauce and cheese well, making each bite satisfying.
Can I use another type of sausage?
Yes—smoked sausage, beef sausage, or ring bologna will all work nicely. Polish sausage or kielbasa are traditional and especially flavorful, but feel free to substitute based on preference or what you have on hand.
Can this casserole be frozen?
Absolutely. After baking, allow the casserole to cool completely, then transfer to an airtight container or wrap tightly. It will keep in the freezer for up to four months. Thaw overnight in the refrigerator before reheating and serving.
What type of pasta should I use?
Pasta shapes that hold sauce are best. Penne is recommended because its tubes trap sauce and cheese, but rigatoni, ziti or shell pasta would also work well.
What should I serve with this casserole?
This dish is a complete meal on its own, with protein, starch and tangy vegetables built in. If you want a vegetable side, roasted Brussels sprouts or asparagus complement the flavors nicely and add freshness.
Ingredients:
4 cups Penne pasta, cooked according to package
2 tbsp butter
2 tbsp flour
2 ½ cups milk
1 cup sour cream
1 tsp garlic powder
2 to 3 tbsp Dijon mustard
16 ounces sauerkraut, drained
4 green onions, chopped
1 ½ pounds Polska kielbasa or Polish sausage
3 cups Swiss cheese, divided
Salt and pepper to taste (optional)
How to Make Polish Pasta Casserole
Step 1. Preheat the oven to 350°F.
Step 2. Grease a 9×13-inch casserole dish.
Step 3. Cook the pasta according to package directions; rinse and drain well.
Step 4. In a saucepan, melt the butter. Whisk in the flour and cook for about one minute, whisking constantly.
Step 5. Gradually add the milk while whisking continuously to avoid lumps.
Step 6. Cook the sauce until it thickens.
Step 7. Remove from heat and stir in garlic powder, sour cream, Dijon mustard, and salt and pepper if desired.
Step 8. Pour the sauce over the cooked pasta in the prepared baking dish.
Step 9. Add the drained sauerkraut, chopped green onions, sliced kielbasa and 2 cups of the shredded Swiss cheese.
Step 10. Stir gently to combine all ingredients.
Step 11. Top with the remaining shredded Swiss cheese.
Step 12. Bake for 35 to 40 minutes, until the cheese is browned and bubbly.
Step 13. Let the casserole rest for 5 minutes before serving. Enjoy!
Polish Pasta Casserole
Ingredients
- 4 cups Penne pasta cooked according to package
- 2 tbsp butter
- 2 tbsp flour
- 2 ½ cups milk
- 1 cup Sour Cream
- 1 tsp garlic powder
- 2 to 3 tbsp Dijon mustard
- 16 ounces Sauerkraut drained
- 4 green onions chopped
- 1 ½ pounds Polska Kielbasa or Polish Sausage
- 3 cups Swiss Cheese divided
- Salt and pepper to taste if desired
Method
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1. Preheat the oven to 350°F.
2. Grease a 9×13 casserole dish.
3. Cook the pasta according to the package directions; rinse and drain well.
4. In a saucepan, melt butter and whisk in flour; cook about one minute while whisking.
5. Gradually add milk while whisking to prevent lumps.
6. Cook until the sauce thickens.
7. Remove from heat and stir in garlic powder, sour cream, Dijon mustard and salt and pepper if desired.
8. Pour the sauce over the pasta in the prepared baking dish.
9. Add sauerkraut, green onions, kielbasa and 2 cups of shredded Swiss cheese.
10. Stir gently to combine.
11. Top with the remaining shredded Swiss cheese.
12. Bake for 35–40 minutes, until cheese is browned and bubbly.
13. Let rest 5 minutes before serving.
Notes
Yes—smoked sausage, beef sausage or ring bologna are good alternatives if you prefer.
THANKS FOR PINING!
