Muenster Kielbasa Casserole

Name: Muenster Kielbasa Casserole
Prep time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 1 package (12 oz) wide egg noodles; 1/4 cup butter; 1 large onion, sliced; 4 cups packed torn fresh kale leaves; 3/4 cup Progresso™ chicken broth (from 14-oz can); 3 tablespoons cider vinegar; 1 1/4 cups sour cream; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 cups shredded Muenster cheese (8 oz); 1 ring (14 oz) fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices

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Prep 20 min
Total 50 min
Ingredients 11
Servings 8

Come home to a hearty casserole packed with kielbasa, noodles and kale leaves – dinner that’s made using Progresso™ chicken broth.

By Pillsbury Kitchens

Updated March 14, 2014

Make With

Progresso Broth

Ingredients

1 package (12 oz) wide egg noodles
1/4 cup butter
1 large onion, sliced
4 cups packed torn fresh kale leaves
3/4 cup Progresso™ chicken broth (from 14-oz can)
3 tablespoons cider vinegar
1 1/4 cups sour cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded Muenster cheese (8 oz)
1 ring (14 oz) fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2

In 6-quart Dutch oven, melt butter over medium heat. Cook onion 4 to 5 minutes in butter, stirring occasionally, until tender. Add kale. Cook 4 minutes or until wilted. Stir in broth and vinegar. Cook 1 minute; add kielbasa. Cook 3 minutes longer or until thoroughly heated. Remove from heat; add cooked noodles, sour cream, salt, pepper and 1 cup of the cheese. Spoon mixture into baking dish.
3

Cover; bake 20 minutes or until bubbly. Uncover; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted.