2 hrs 10 mins
I have no idea where this recipe originated, but it is the ultimate Polish comfort food to me. It is a very versatile recipe, as I have made it several times with cooked, sliced cabbage instead of the sauerkraut; substituted cream of celery soup for cream of chicken, and I have even made this once using ham in place of the pork. It uses simple ingredients, and only needs a big loaf of bread or fresh rolls with butter to satisfy any growling belly:)
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Units: US | Metric
- 1 tablespoon vegetable oil
- 3 lbs boneless pork roast or 3 lbs steak, cut into 1 inch cubes
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 stalks celery, sliced
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 envelope dry onion soup mix
- 1 (16 ounce) package kluski noodles, cooked and drained
- 1 (8 ounce) can mushroom stems and pieces, drained
- 1 (28 ounce) can sauerkraut, drained
- 1In large skillet, heat oil over medium heat.
- 2Add meat and saute until browned, about 10 minutes.
- 3Stir in mushroom and chicken soups, onion soup mix, celery, pepper, and garlic powder.
- 4Spoon into 13x9-inch casserole dish.
- 6Bake at 350 degrees until tender, 45 minutes- 1 hour, stirring occasionally and adding up to 1 cup of water if needed.
- 7Add cooked noodles and sauerkraut and stir to combine.
- 8Cover and bake for 30 minutes longer.
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Nutritional Facts for Polish Delight Casserole
Serving Size: 1 (377 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 407.4
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 6.2 g
- Cholesterol 119.5 mg
- Sodium 1637.9 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 3.0 g
- Sugars 3.9 g
- Protein 42.0 g
The following items or measurements are not included: