When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use any pasta that will hold the sauce.
—CRYSTAL BRUNS ILIFF, CO
PREP: 25 MIN. • BAKE: 45 MIN. • MAKES: 2 CASSEROLES (6 SERVINGS EACH)
4 cups uncooked penne pasta
1 1/2 pounds smoked Polish sausage or kielbasa, 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
1. Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in 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, 45-50 minutes or until casserole is golden brown and bubbly.
FREEZE OPTION Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until golden brown and bubbly.