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 oz. each) condensed cream of mushroom soup
1 jar (16 oz.) sauerkraut, rinsed and well drained
3 cups (12 oz. ) shredded Swiss cheese, divided
1 1/3 cups 2% milk
4 green onions, chopped
2 Tbsp. Dijon mustard
4 garlic cloves, minced
Cook pasta according to package directions; Drain and transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.
Spoon into two greased 8 in.-square baking dishes; Sprinkle with remaining cheese. Cool slightly. Cover and freeze one casserole for up to three months. Bake the remaining casserole, uncovered, at 350° for 45 – 50 minutes or until golden brown and bubbly.
To use frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 – 55 minutes or until golden brown and bubbly.
** This recipe is from the taste of home Simple and Delicious magazine December/January 2013.