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


When the allure of hearty Polish flavors intertwines with the comforting embrace of a classic casserole, we find ourselves in the delightful presence of the Polish Pasta Casserole. An ensemble of creamy, savory, and crunchy elements that promises a delightful experience in every bite. For those desiring to captivate their family and guests with a dish that resounds with both comfort and a rich blend of tastes, this recipe is your ticket to a memorable meal.

A Memory from Poland
My initial encounter with this dish unfolded in Poland, as my aunt gracefully placed it before us for dinner. The convergence of the creamy sauce, rich sausage, and a delightfully crunchy topping left an indelible mark on my culinary memory. A recipe, I knew, that deserved a cherished spot in my own kitchen.

Savoring a Polish Classic: Pasta Casserole
1.5 lbs smoked Polish sausage or kielbasa, sliced

4 cups penne pasta

2 tablespoons butter

2 tablespoons flour

2.5 cups milk

1 cup sour cream

2 tablespoons Dijon mustard

1 teaspoon garlic powder

16 ounces sauerkraut (1 jar), washed and thoroughly drained

3 cups Swiss cheese, grated and divided

Salt and pepper, to taste


Pasta Preparation: Cook pasta as per package instructions until al dente. Drain and set aside.

Sauce Creation: Melt butter in a large saucepan over medium heat, add flour and stir for 1-2 minutes until a light golden hue appears. Gradually whisk in milk, continuing to stir until sauce thickens. Remove from heat and incorporate sour cream, Dijon mustard, and garlic powder.

Oven Preheating: Set your oven to 375°F (190°C).

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