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



1.5 lbs smoked Polish sausage (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 oz jar of sauerkraut, rinsed and well-drained

3 cups Swiss cheese, grated (set aside half for layering)

Salt and pepper, as desired


Boil the pasta per the guidelines on the package until it reaches al dente. Once done, drain and keep aside.

In a spacious pan, melt butter on medium flame. Add flour and stir, cooking until it takes on a faint golden hue (typically 1-2 minutes).

Slowly infuse the milk, continuing to stir. Keep doing so until the mix thickens.

Move the pan off the burner. Blend in the sour cream, garlic powder, and Dijon mustard to the mix.

Warm up the oven to 375°F (or 190°C).

Using a 9x13 baking dish, initiate the layering: start with pasta, followed by sauerkraut, kielbasa slices, and then a portion of the Swiss cheese.

Drench this with half the sauce you prepared earlier.

Repeat the layering process with the remaining pasta, sauerkraut, kielbasa, cheese, and sauce.

Once set, pop the baking dish into the oven for about 30 minutes. The cheese should be molten and the dish should bubble when ready.

Let it settle a bit post baking. Serve the scrumptious Polish Pasta Bake and relish its flavors!