Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add 4 cups of pasta of your choice (such as fusilli, penne, or rotini) to the boiling water.
- Cook the pasta according to the package instructions until it is al dente (firm to the bite).
- Once cooked, drain the pasta and set it aside.
- Prepare the Sauce:
- In a large saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in 2 tablespoons of flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in 2.5 cups of milk, stirring constantly until the sauce thickens.
- Remove the saucepan from the heat and stir in 1 cup of sour cream, 2 tablespoons of Dijon mustard, and 1 teaspoon of garlic powder until well combined.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Assemble the Casserole:
- In a 9×13-inch baking dish, layer half of the cooked pasta on the bottom.
- Add a layer of sauerkraut, followed by a layer of sliced Polish sausage or kielbasa.
- Sprinkle half of the grated Swiss cheese (about 1.5 cups) over the sausage layer.
- Pour half of the prepared sauce evenly over the layers.
- Repeat the Layers:
- Repeat the layers with the remaining ingredients: pasta, sauerkraut, sausage, cheese, and sauce.
- Bake the Casserole:
- Place the assembled casserole in the preheated oven.
- Bake for approximately 30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Serve and Enjoy:
- Once baked, remove the casserole from the oven and let it cool for a few minutes.
- Serve the Polish Pasta Casserole hot, and enjoy the delicious flavors!
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