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

A comforting and robust casserole, this Polish-inspired dish combines smoky kielbasa, tangy sauerkraut, and tender penne pasta, all enveloped in a creamy Swiss cheese sauce and baked to perfection.

Polish Pasta Casserole

Casserole Ingredients:

Ingredient	Amount
Smoked kielbasa, sliced	1 1/2 lbs
Penne pasta, cooked al dente	4 cups
Sauerkraut, rinsed and drained	16 oz jar
Grated Swiss cheese	3 cups
Salt	To taste
Pepper	To taste

Creamy Sauce Ingredients:

Ingredient	Amount
Butter	2 tablespoons
All-purpose flour	2 tablespoons
Milk	2 1/2 cups
Sour cream	1 cup
Dijon mustard	2 tablespoons
Garlic powder	1 teaspoon

Directions

1. Cook the Pasta
Bring a large pot of water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.

2. Make the Sauce Base
In a medium saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until lightly golden, about 1–2 minutes.

3. Complete the Sauce
Gradually whisk in the milk, continuing to stir until thickened. Remove from heat, then stir in the sour cream, Dijon mustard, and garlic powder until smooth.

4. Preheat the Oven
Set the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

5. Layer the Casserole (First Layer)
Spread half of the cooked pasta in the prepared dish. Top with half the sauerkraut, half the kielbasa slices, and half of the Swiss cheese. Drizzle half of the sauce over the layers.

6. Layer the Casserole (Second Layer)
Repeat with the remaining pasta, sauerkraut, kielbasa, and cheese. Pour the remaining sauce over the top and season with salt and pepper.

7. Bake
Place the casserole in the oven and bake for 30 minutes, until the cheese is melted and the dish is bubbling.

8. Rest and Serve
Let the casserole sit for 5–10 minutes before serving. Slice and enjoy a hearty, flavorful meal that combines creamy, cheesy, and smoky elements in every bite.