Polish Casserole for Two

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Why make a huge casserole dish when you don’t need it! You can make the perfect amount of this creamy, cheesy, pasta and kielbasa packed Polish Casserole for Two for dinner!

A FILLING AND EASY DINNER FOR TWO

This Polish Casserole for Two is packed with savory flavors and hearty ingredients. From tender chunks of kielbasa to a creamy sauce with pasta and a medley of fantastic seasonings, every bite of this casserole is flavorful and pure comfort food. Not only is it a breeze to make, but it’s also a versatile dish that can be enjoyed on any occasion and can be customized easily. It really is a whole meal in one! Why make a dinner for 6 or 8 when you only need enough for 2?

FREQUENTLY ASKED QUESTIONS (FAQ’S):

How many servings does this make?

This recipe is “for two”, but it does leave a little leftover depending on how big your portion sizes are. It could really be three or four servings, if needed. Enjoy some tonight and have leftovers tomorrow without the extra food waste.
It’s not always easy to get a recipe to make an amount exactly for two people because some people like larger portion sizes than others. For example, two college roommates may want larger portion sizes than maybe two retirees. We also need to work in the confines of using baking dishes that most people own (which are an 8×8-inch and a 9×13-inch baking dish.) So I have to make sure I am accounting for the general public at large.

Can you double this recipe?

Sure, I made this recipe for a smaller quantity of servings. If you want to feed more with it, just use a 9×13-inch baking dish and double the recipe.

What if I hate sauerkraut?

Ditch it if you don’t like it. That’s why I made it an optional ingredient.

Why brown the kielbasa before baking the casserole?

Talk about a flavor punch, the kielbasa adds so much flavor to this dish, plus browning it beforehand adds a little razzle dazzle to the flavors.

Can I swap out the mozzarella?

Sure, Gruyere or swiss cheese would be good in place of mozzarella.

Do I have to bake it?

This would also be good served just all stirred together instead of baked if you wanted to skip that step. The baking just thickens it up a bit.

How to store leftovers and reheat them?

Keep leftovers in the fridge for up to 4 days in an airtight container, or you can freeze them for up to 3 months. Reheat any leftovers in the oven covered with foil, or you can use a microwave safe container in the microwave.

A serving of Polish Casserole for Two above a glass baking dish full of it.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

unsalted butter – if all you have is salted then use that, you can always adjust the additional salt added if you want – not a big deal.
kielbasa – use your favorite here. We tend to lean towards a beef kielbasa but I live in the south so we have very limited options here as opposed to folks in the midwest. Also, browning the kielbasa really adds color and additional flavor but if you are in a time crunch, you can skip it.
garlic powder, onion powder, salt and pepper – these are like the holy grail of seasonings that most people own but please use a seasoning blend that you know you enjoy.
whole milk– whole milk works best to give it that creaminess, but, it can be swapped for 2% milk if needed. Do NOT use skim milk, it would be too watery.
Dijon mustard – you can use a spicy brown or grainy mustard. Yellow mustard can be used but you might have a tad stronger mustard flavor. You can also leave it out if you don’t like mustard.
shredded mozzarella cheese– freshly shredded cheese melts better but pre-shredded store bought can work as well – whatever you have time for or feel like doing.
sauerkraut – just make sure to drain and rinse it well. This is an option ingredient if you don’t enjoy sauerkraut.
penne pasta– measured dry and cooked per directions. This can be swapped out for any other short pasta similar in size to penne that you like.

Whole milk, unsalted butter, kielbasa, flour, garlic powder, onion powder, black pepper, salt, Dijon mustard, shredded mozzarella cheese, sauerkraut, and penne pasta.

HOW TO MAKE POLISH CASSEROLE FOR TWO

Preheat the oven to 350°F. Spray an 8×8-inch baking dish with cooking spray and set aside. In a large skillet over medium heat, melt the butter. Add the sliced kielbasa and cook until lightly charred. Take it out of the skillet and place it on a plate.

Add the flour, garlic powder, onion powder, pepper, and salt, whisk to combine so the flour dissolves into the butter. Cook for 1 minute.

collage of two photos: sliced kielbasa cooking in a skillet; a skillet with melted butter, flour, garlic powder, onion powder, pepper, and salt.

Slowly stream in the milk while whisking constantly to avoid lumps. Scrape any browned bits off the bottom of the pan from cooking the sausage. Stir in the dijon. Bring to a simmer and simmer for 5 minutes until thickened.

collage of two photos: milk being added to the skillet with flour, garlic powder, onion powder, pepper, salt, and melted butter; dollop of mustard added to cream mixture.

Take off the heat and stir in ½ of the mozzarella until melted. Add the sausage back to the pan along with the sauerkraut and penne. Stir to combine.

collage of two photos: shredded mozzarella cheese added to skillet; kielbasa, sauerkraut and penne pasta added to skillet.

Pour the mixture into the prepared baking dish. Top with the remaining mozzarella. Bake for 40-45 minutes until bubbly along the edges and the cheese starts to brown.