Lotties Kielbasa Noodle Casserole Recipes

Steps:

• Shred about 2 slices of bread, to make 1/2-3/4 cups of rye bread crumbs (set aside).
• Butter enough of the remaining rye bread to line the bottom of a large casserole, place it buttered side down.
• In a skillet, add 1 tablespoon butter and saute 1/2 the onions with the ground pork until onions are lightly browned.
• Mix onion, pork and any drippings into sauerkraut.
• In same skillet, add 2 tablespoons butter and saute remaining onions and mushrooms until onions are clear.
• In small saucepan, combine sour cream, mustard, milk and 1 tablespoon flour, mix well and heat over low heat, stirring constantly, until it thickens.
• Gradually stir in broth, continue heating and stirring until sauce thickens again.
• Stir mushroom mixture into sauce.
• Spread sauerkraut mixture evenly over bread in casserole pan.
• Spread parboiled noodles evenly over sauerkraut.
• Pour sauce mixture evenly over noodles.
• Cover noodles with a layer of kielbasa.
• Mix melted butter with bread crumbs, and spread over kielbasa.
• Cover casserole pan tightly with tin foil.
• Bake in preheated 350°F oven for about 25-35 min.
• or until noodles are tender.
• Remove foil, cover the top of casserole with shredded cheese.
• Return to oven uncovered and bake about another 10 minutes or until cheese is melted and bubbly.
• **Shortcut: You can substitute two 10 1/2 ounce cans Cream of Mushroom soup and 1 1/2 cups of milk for the"scratch sauce" (mushrooms, milk, sour cream, flour and broth).
• Mix soup, mustard, remaining sauted onions and milk together well and use in place of"scratch sauce".

Steps:

• Place coleslaw mix in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well., Cook noodles according to package directions. Meanwhile, in a large skillet, saute kielbasa and onion in butter until onion is tender. Add the coleslaw mix, sugar and pepper; cover and cook over medium-low heat for 10-15 minutes or until heated through. Stir in poppy seeds if desired. Drain noodles; serve with cabbage mixture.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.