Kapusta Casserole – A Meal In Itself

While I look at traditional kapusta as being a side dish, this casserole version is definitely hearty enough to be a meal. This particular recipe is only for an 8×8 pan, but if doubled would fill a 13×9 pan and be great for potlucks or picnics where you have a crowd to feed.

As with all my dishes that use sauerkraut, I prefer to use my own home fermented sauerkraut. For an easy way to make it in mason jars, click HERE. Don’t let the old stigma of claims that fermenting sauerkraut in anything but a crock is unsafe keep you forever living in the past. Using some awesome fermenting lids I found online makes fermenting sauerkraut in a jar easy, quick, safe, and virtually mess-free. Best of all, it tastes so much better than store-bought. The only problem I have is making enough to actually can after fermenting. Typically the family eats it all before I get a chance to can it and then I start another batch fermenting. No worries though, it’s so quick, I don’t mind making this a monthly or bi-monthly project.

Kapusta Casserole

• Servings: 6 Servings
• Time: 45 minutes
• Difficulty: Easy
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Ingredients

• 2 Cups Uncooked Mini Ziti Pasta
• ¾ lb. Smoke Kielbasa Sausage, grilled and sliced
• 2 Cups Prepared Sauerkraut (see note)
• 1 Can Condensed Cream of Mushroom Soup, undiluted
• 1 Cup Shredded Swiss Cheese
• 2/3 Cup Milk
• 2 tsp. Minced Garlic
• 1 Tbsp. Dijon Mustard, optional

Directions

1. Cook pasta according to package directions. Drain and transfer to a large bowl.
2. Preheat oven to 350°.
3. Add sliced sausage, condensed soup, prepared sauerkraut, shredded cheese, milk, garlic, and mustard to pasta.
4. Stir to combine.
5. Transfer casserole to a greased 8×8 pan.
6. Bake uncovered 40-45 minutes.

Cooking Note

To prepare the sauerkraut, boil 1 quart of sauerkraut in 6-8 cups water for 2 hours. If you are using store-bought sauerkraut, rinse before adding to pan. Drain sauerkraut in colander, set aside. In a large fry pan, melt 4 tbsp. butter. Saute 1 large diced onion until tender. Squeeze out excess water from sauerkraut, add to pan and fry until slightly brown. Add more butter to pan if needed to keep sauerkraut from sticking. Salt and pepper to taste. This sauerkraut is perfect for use in pierogi, eating as a side dish or our favorite, on hot dogs or polish sausage hot off the grill. It is mild and buttery.

Freeze Option: Cover and freeze unbaked casserole for up to 3 months. Thaw in fridge overnight. Remove from fridge 30 minutes prior to baking. Bake 45-50 minutes, or until golden brown and bubbly.

 

Recipe by:  Tilly Frueh – Simply Grateful Cooking 2018

This dish has been enjoyed as both a side dish and a main dish and if there are any leftovers, they heat up beautifully in the microwave. Definitely a versatile recipe to have on hand, and for this I am — Simply Grateful.

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