When everyone took a bite of this casserole, they couldn’t stop eating it

This flavorful and hearty Polish Pasta Casserole combines smoked kielbasa and tangy sauerkraut with creamy penne pasta, all baked under a rich, cheesy Swiss sauce.

Polish Pasta Casserole

Ingredients (Casserole Base)

Ingredients (Creamy Sauce Infusion)

Instructions

Step 1: Cook Pasta: Boil the 4 cups of penne pasta according to package guidelines until it reaches the perfect al dente texture. Drain and set aside.

Step 2: Prepare Sauce Base: In a spacious pan over medium heat, melt the 2 tablespoons of butter. Introduce the 2 tablespoons of flour and stir until it takes on a faint golden hue (usually 1-2 minutes).

Step 3: Finish Sauce: Slowly infuse the 2 1/2 cups of milk, stirring continuously until the mixture thickens. Move the pan off the burner and blend in the 1 cup of sour cream, 2 tablespoons of Dijon mustard, and 1 teaspoon of garlic powder.

Step 4: Preheat and Prep: Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish.

Step 5: First Layering Sequence: In the baking dish, begin the tantalizing layering process: spread half of the cooked penne pasta, followed by the 16 oz jar of rinsed and well-drained sauerkraut, then half of the sliced kielbasa, and half of the 3 cups of grated Swiss cheese. Drizzle the layers with half of the prepared sauce.

Step 6: Second Layering Sequence: Repeat the layers with the remaining pasta, sauerkraut, kielbasa, cheese, and sauce. Season the top with salt and pepper to taste.

Step 7: Bake: Bake in the preheated oven for approximately 30 minutes, or until the cheese is molten, and the dish is bubbling with goodness.

Step 8: Rest and Serve: Allow the Polish Pasta Bake to settle for a bit post-baking (about 5-10 minutes). Serve and savor the symphony of flavors in this scrumptious dish!