Infused Polish Casserole

INGREDIENTS:

• 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 shredded Swiss cheese, divided
• 1-1/3 cups cannamilk (see 41cBlog for recipes)
• 4 green onions, chopped
• 2 tablespoons Dijon mustard
• 4 garlic cloves, minced

INSTRUCTIONS:

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, cannamilk, onions, mustard, and garlic.
2. Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes.

or

Cover and freeze unbaked casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes

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