I live in Greenpoint—a predominantly Polish neighborhood in Northern Brooklyn—and I’m obsessed with the flavors there: kielbasa, cheese, mushroom, potato and sauerkraut. I always said I wish I could mash all the flavors together so I could have them all at once, and instead of making one giant pierogi, I made this casserole.
1 large heat & serve kielbasa
2 cups sauerkraut
2 large Portobello mushrooms, finely chopped
1 large white onion, finely chopped
This is where a chopper or boyfriend comes in handy. In addition to being deathly afraid of knives, if I’m anywhere near someone chopping an onion, my eyes well up like my dad just ran over my puppy.
1 lb. wheel (Rotelle) pasta, slightly undercooked
2 cups frozen sweet peas
2 cups Portobello mushroom soup
If you can’t find Portobello soup, any old mushroom soup will do, but I really love the Imagine brand Creamy Portobello Mushroom Soup
4 tablespoons olive oil
1 cup grated Parmesan cheese
Optional: A few handfuls potato chips
Preheat oven to 350°
Cut kielbasa into 1/4 inch slices
Or whatever size… if you love the taste of kielbasa and want it to really come through, make the slices bigger, if you’re not so sure, make them smaller or use less kielbasa. I’ve you’re afraid of knives, rip that sucker up with your bare hands.
Sauté kielbasa slices, onion and sauerkraut in a large saucepan on high heat in olive oil until kielbasa is browned
Add mushrooms and sauté mixture for another 3-5 minutes
Mix noodles, soup and sautéed mixture in large pot over low heat
Add ¾ cup of Parmesan while continuing to mix
Salt and pepper to flavor
Add frozen peas while continuing to mix
Not only do the peas provide little green points (har, har) they add great flavor and much needed color to this casserole
Transfer mixture into 2 ½ -quart casserole dish
Sprinkle ¼ cup Parmesan on top of mixture
Bake 40-45 minutes or until slightly brown on top
Optional: Once brown on top, add a few handfuls of crushed potato chips (covered with a light sprinkling of parmesan cheese) and bake for an additional 5-10 minutes or until chips become golden brown.
BOOBOOOOO
this sux big balls
Yay. I know I’ve really made it when someone hates me and is willing to declare it publicly.
I don’t know, this sounds pretty tasty to me. I think, I’ll surprise my kielbasa-crazy boyfriend with this dish tomorrow.
hey, “emily hater” – really? nothing better to do with your 5 minutes besides hate on someone for publishing a recipe that you probably didn’t try anyway? Laaaaaame.
How big is a large kielbasa? I want to sub this for veg kielbasa, and am trying to imagine. One pack of 5 mini kielbasa (close to a pound?).
oh, and a wheel of pasta? So is it a pound cooked or a pound uncooked. So many questions…
Pound uncooked, or one box (wheel pasta, not a wheel of pasta) and the kielbasa is really to your preference. If you like a lot, put a lot in, if you don’t like very much, only put a little in. Hope this helps!
thanks. i can’t wait for dinner tonight.
yay. I made the casserole tonight, subbing veggie kielbasa for the regular kind. I love the flavours, but I think next time I’m going to sub potatos for the pasta. This recipe convinced me- I’m buying the book.
Yum! How have I missed this blog for so long? Putting the book on my “gift me” list.
There is a great share of your knowledge in the field on this page. I like how you put things. I’ve added you to my boomarks and will give you a mentioning over at my blog. I did have an issue with how quick this blog entry loaded. Might be a problem to check out.