Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.
I came across a Polish Casserole recipe from Taste of Home Ultimate Meals from the Freezer Magazine (page 83) that looked tasty. Instead of smoked sausage or kielbasa, I decided to use brats.
I used turkey brats since they are a little healthier (though with the pasta, cheese, and creamy soup this is NOT a healthy recipe obviously lol).
Turkey Bratwurst and Sauerkraut Casserole
WHAT YOU NEED:
- 4 c. uncooked penne pasta
- 5 turkey bratwursts
- 2 cans condensed cream of mushroom soup (don’t add water)
- 16 oz sauerkraut, drained
- 4 c. shredded Swiss cheese (3 c. for mixing in + 1 c. for
- 1 1/3 c. milk
- 4 green onions, chopped
- 2 Tbs. spicy brown mustard
- 2 tsp. minced garlic
WHAT YOU DO:
Broil brats in the oven for 8 mins on each side (or until internal temperature reaches at least 165 degrees). Slice into 1/2 inch slices.
Cook pasta according to package directions; drain and transfer to a large bowl. Stir in brats, soup, kraut, 3 cups cheese, milk, onions, mustard, and garlic.
Spoon into three square foil baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes at 350F until golden brown and bubbly.
Yield: 3 casseroles (6 servings ea).
To freeze, prepare as directed above. Let casseroles cool, and after they are cool, wrap with foil, then seal in either a freezer bag or plastic wrap. Label with the date and label “Thaw in fridge overnight. 30 mins before baking set out. Bake uncovered at 350F for 45 mins, or until golden brown and bubbly.”
Store in freezer for up to 3 mos.