Warm noodles tossed with hearty pieces of Kielbasa in a creamy mixture with corn makes a delicious Polish Casserole.
Polish Noodle Casserole Recipe
Simple ingredients can be tossed together to in this Polish Noodle Casserole recipe to create an enjoyable and satisfying family meal with Kielbasa!
Kielbasa or Smoked Sausage can be used interchangeably in a Polish Casserole like this. Mix smoky, flavorful meat with noodles and I know people are going to happily eat the meal.
There are so many casserole variations like substituting egg noodles for pasta, adding more vegetables or Swiss cheese.
Why This Recipe Works:
- Ingredients are not highly perishable, so they can be purchased 2 to 3 weeks ahead of time and still taste fresh and delicious while saving trips to the grocery store!
- Leftovers freeze and store well in the refrigerator making quick lunches that are easy to reheat throughout the week.
- The unique combination of common ingredients is delicious and people usually ask for the recipe.
- Bake in a disposable aluminum foil pan and makes a great gift for new parents, grieving friends or just to let someone know you’re thinking of them!
- For meal prep casserole can be assembled ahead of time and refrigerated until ready to bake. Just increase baking time and allow dish to warm up with the oven.
- Kielbasa or Smoked Sausage – the difference is in the size of the pieces of meat, Kielbasa is usually a little coarser grind. In the US the products are very similar from the main stream sausage makers, artisan products will vary more. Cut into 1/4″ medallions or coins and then slice in half. Your favorite type of ground pork will work well, just make sure it’s cooked before adding to the casserole.
- Noodles – we like the extra wide egg noodles with curly edges that are in bags on the shelves near pasta at the grocery store. We do not like to use frozen Reames noodles as they seem to need much longer cooking times to get tender and just don’t blend as well in this casserole.
- Sour Cream – this makes the casserole so creamy and adds the moisture to blend it all together.
- Chicken Broth – adds a bit more moisture for the noodles to soak up during baking.
- Dry Mustard – a popular compliment to smoked sausage, it’s a nice enhancement to the flavor profile.
- Frozen Sweet Corn – we like the Birds Eye baby corn blend because the kernels are young and tender, but any type of tender corn will work well.
- Grated Parmesan Cheese – adds a finishing touch to make the casserole look and taste more appealing.
How to Make Polish Casserole
Begin by cooking the noodles in salted water until just tender or al dente.
While the noodles are cooking slice the Polska Kielbasa into 1/4″ medallions and then slice the circles in half.
In a large bowl combine Kielbasa, sour cream, minced onion, salt, pepper, chicken broth and mustard.
Using a large wooden spoon or spatula stir well.
Then add corn blend and stir well.
Gently fold in cooked and drained noodles.
Pour into a buttered 9 x 13 inch casserole dish.
Cover with foil and bake in a 350°F oven for 30 – 40 minutes until casserole is nearly warmed through.
Then remove from oven and sprinkle with Parmesan cheese.
Return to the oven uncovered for an additional 10 minutes until the cheese is lightly browned.
How to Know When Casserole is Done?
Since all of the ingredients are cooked or safe to eat before mixing together the casserole needs warmed through to 140°F to be done.
Use a digital thermometer and insert in the center, but do not touch the bottom of the pan to get a reading.
Recipe Tips & Tricks
- Swiss cheese is very complimentary to savory pork flavors and can be added for extra richness and depth of flavor
- If you like cream of chicken soup just switch out the beef for smoked sausage or crumbled pork sausage in our popular Hamburger Noodle Casserole.
- We like to do smaller pieces of meat so almost every bite has some smoked Polish sausage flavor.
- There is no need to brown the sausage, but you may if that’s your preference.
- Casserole should be nearly cooked while still covered with foil to keep it moist. Add grated Parmesan cheese and just brown the top. Recover with foil if it will be sitting very long to avoid drying out.
More Easy Casserole Recipes:
Three Corn Casserole is another family favorite that’s great for Sunday dinner or a nice holiday meal.
Sausage Hashbrown Casserole uses maple syrup to make a brunch favorite!
TikTok Spaghetti puts a simple twist on a classic family meal to add so much flavor.
Upside Down Pizza Casserole also uses sausage to create an easy pizza inspired meal.
Farmhouse Pork Chop & Stuffing Casserole is another old-fashioned favorite.
- 1 pound Polska Kielbasa
- 8 ounces egg noodles
- 2 cups sour cream
- 1/2 cup chicken broth
- 2 tablespoons minced onion
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 16 ounces frozen sweet corn we prefer a baby corn blend
- 2 ounces grated Parmesan cheese
- Butter a 9 x 13" baking dish and preheat oven to 350°F
- Cook and drain egg noodles.
- Slice Kielbasa into 1/4" coins and then cut in half.
- In a large bowl combine Kielbasa, sour cream, minced onion, salt, pepper, dry mustard and chicken broth.
- Stir in corn.
- Gently fold in cooked and drained noodles.
- Pour into baking dish and cover with foil. Bake for 30 – 40 minutes until nearly warmed through.
- Remove from oven and uncover. Sprinkle parmesan cheese on top and return to the oven uncovered for an additional 5 to 10 minutes until the cheese gets lightly brown.
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