Polish Pasta Bake is the ultimate hearty, comforting fusion dish — a creamy, cheesy pasta bake loaded with smoked Polish sausage, tangy sauerkraut, and a rich, mustard-spiked sour cream sauce, all topped with a golden layer of melted Gouda cheese. This recipe is a celebration of bold, savory flavors, where the smoky, garlicky goodness of kielbasa meets the bright, briny tang of sauerkraut, all brought together with tender pasta and a luscious, creamy sauce. The magic begins with a simple roux-based sauce made from butter, flour, milk, sour cream, Dijon mustard, and garlic powder, which creates a rich, velvety base for the pasta. Sliced kielbasa, sauerkraut, green onions, and a generous amount of shredded Gouda are folded in, then the whole mixture is baked until golden and bubbly.
The brilliance of this dish lies in its layers of flavor and texture — the smoky sausage, the tangy sauerkraut, the creamy sauce, and the nutty, melted Gouda all come together in perfect harmony. It’s a hearty, satisfying meal that’s perfect for a cozy dinner, a potluck, or any time you’re craving something a little different and deeply delicious.
WHY YOU’LL LOVE THIS RECIPE
- Hearty, creamy, and cheesy — the ultimate comfort food casserole.
- Bold Polish flavors — smoked kielbasa and tangy sauerkraut.
- Creamy mustard sauce — rich, tangy, and perfectly seasoned.
- Golden, melted Gouda topping — nutty and irresistible.
- Perfect for a crowd — a crowd-pleasing dish that feeds a family.
INGREDIENTS
- 4 cups uncooked short pasta (such as penne or fusilli)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2½ cups milk
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 jar (16 oz) sauerkraut, rinsed and well-drained
- 1½ lbs smoked Polish sausage or kielbasa, sliced ½-inch thick
- 3 cups Gouda cheese, grated and divided
- 4 green onions, chopped
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Cook the Pasta
In a pot filled with salted boiling water, cook the pasta until al dente. Drain and rinse with cold water, then drain again and set aside.
Step 3: Make the Sauce
Melt the butter in a nonstick frying pan over medium heat and stir in the flour. Cook for 1 minute and whisk until combined. Pour in the milk and garlic powder and stir until well combined and thickened. Remove from heat and stir in the Dijon mustard and sour cream. Season with salt and pepper to taste.
Step 4: Combine the Ingredients
Pour the sauce into the cooked pasta and add the sauerkraut, sausages, green onions, and 2 cups of Gouda cheese.
Step 5: Bake
Transfer the Polish pasta to the prepared pan and top with the remaining Gouda cheese. Bake until golden brown, about 30-40 minutes.
Step 6: Serve
Serve and enjoy.
TIPS
- Rinse the sauerkraut well — this removes excess salt and tang, balancing the flavor of the dish.
- Cook the pasta al dente — it will continue to cook in the oven.
- Use smoked kielbasa — it adds the best flavor to the dish.
- Add extra mustard — for a tangier sauce, add an extra tablespoon of Dijon.
- Let it rest — cooling for 5-10 minutes before serving helps the casserole set.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: This casserole freezes well for up to 2 months. Cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before reheating.
Polish Pasta Bake is a hearty, creamy, and utterly delicious casserole that brings the bold flavors of Polish cooking to your table. With its smoky sausage, tangy sauerkraut, and rich, cheesy sauce, it’s a dish that everyone will love. Enjoy!
