Comfort food doesn’t get much better than a hearty casserole. This Polish Pasta Casserole with kielbasa combines tender pasta, tangy sauerkraut, and gooey Swiss cheese for a satisfying dish the whole family will love. It’s warming and versatile—perfect for cool evenings, busy weeknights, relaxed weekends, or casual gatherings.
Casseroles are popular because they’re flexible and simple. You can mix and match ingredients to suit your tastes, and most casseroles are assembled and baked in a single dish, which makes cleanup easy.
This recipe layers bright, tangy sauerkraut with savory kielbasa and a creamy mustard-sour cream sauce. Penne holds the sauce well, and the Swiss cheese melts into a nutty, golden topping. The result is comfort food with depth and character.
Can I use another type of sausage?
Yes. Smoked sausage, beef sausage, or even ring bologna can be used in place of Polish sausage or kielbasa. Each will add a slightly different flavor but all work well in the casserole.
Can this casserole be frozen?
Absolutely. Once the casserole has cooled completely, transfer it to an airtight container and freeze. It will keep for up to four months. Thaw in the refrigerator overnight before reheating and baking until bubbly.
What type of pasta should I use?
Choose a short pasta that captures sauce well. Penne is ideal because its tubes hold sauce and cheese, but rigatoni, ziti, or elbow macaroni will also work.
What side dishes pair well with this casserole?
This casserole is a complete meal, but if you want a vegetable on the side, roasted Brussels sprouts or asparagus make excellent, simple accompaniments.
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
2–3 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 (175°C).
Step 2. Grease a 9×13-inch casserole dish.
Step 3. Cook the pasta according to package directions. Rinse briefly, drain well, and set aside.
Step 4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly.
Step 5. Gradually add the milk while whisking continuously to prevent lumps.
Step 6. Cook the sauce, stirring, 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. Place the cooked pasta in the prepared baking dish and pour the sauce over it.
Step 9. Add the drained sauerkraut, chopped green onions, sliced kielbasa, and 2 cups of shredded Swiss cheese.
Step 10. Stir gently to combine everything evenly.
Step 11. Sprinkle the remaining shredded Swiss cheese over the top.
Step 12. Bake for 35–40 minutes, or until the cheese is browned and bubbly.
Step 13. Let the casserole rest for about 5 minutes before serving. Enjoy!
Polish Pasta Casserole
5 mins
40 mins
45 mins
Method
Notes
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
- 2–3 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)
Method
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish. Cook the pasta according to package directions, rinse, and drain well.
- In a saucepan, melt butter and whisk in the flour. Cook for one minute while whisking. Gradually add milk, whisking continuously, and cook until the sauce thickens.
- Remove from heat and stir in garlic powder, sour cream, Dijon mustard, and salt and pepper if desired. Pour the sauce over the pasta in the prepared dish.
- Add sauerkraut, green onions, sliced kielbasa, and 2 cups of shredded Swiss cheese. Stir to combine, then top with the remaining cheese.
- Bake for 35–40 minutes until the cheese is browned and bubbly. Let rest 5 minutes before serving.
Notes
Sausage options: Smoked sausage, beef sausage, or ring bologna are fine substitutes if you prefer a different flavor.
Freezing: Cool completely, transfer to an airtight container, and freeze for up to four months. Thaw overnight in the refrigerator before reheating.
THANKS FOR PINING!
