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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use most any pasta that will hold the sauce. âCrystal Bruns, Iliff, Colorado Ingredients:
4 cups uncooked penne pasta |
1-1/2 pounds smoked polish sausage or johnsonville® polish kielbasa sausage, cut into 1/2-inch slices |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 jar (16 ounces) sauerkraut, rinsed and well drained |
3 cups (12 ounces) shredded swiss cheese, divided |
1-1/3 cups 2% milk |
4 green onions, chopped |
2 tablespoons dijon mustard |
4 garlic cloves, minced |
Directions:
1. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.
2. Spoon into two greased 8-in.-square baking dishes; sprinkle with remaining cheese. Bake, uncovered, at 350° for 45-50 minutes or until golden brown and bubbly. Yield: 2 casseroles (6 servings each).
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