Polish Casserole

This is one of those easy peasy recipes that is totally scrumptious.. It has all the flavor of a traditional Reuben sandwich, with the sauerkraut and Swiss cheese, but the kielbasa replaces the corned beef. 
4 C uncooked penne or farfalle pasta
1-1/2 lbs kielbasa, cut into half inch slices
2 cans condensed mushroom soup
16 oz sauerkraut 
3 C (12 oz) Swiss cheese, divided (or a combination of Swiss and Cheddar)
1-1/2 C milk
5 spring onions
2 Tbsp Dijon mustard
5 cloves garlic, crushed
Serve with rye bread and butter

Preheat the oven to 350 degrees.
Cook the pasta, drain and put in a large bowl. Add all the other ingredients, reerving 1 C of the cheese.
Divide between to two small baking dishes, or one large dish. Top with the remaining cheese and bake for about 45 minutes until hot and bubbly. 

Tuna Casserole

This is one of those old-fashioned comfort foods that's just perfect in the middle of winter—it's somehow super satisfying and warms you up from head to toe!

Basic White Sauce Mix Recipe(makes one cup)

2T butter

2T flour

¼ tsp salt

1 C milk

Melt the butter in a pan, add the flour and salt. Stir for about 3 to 4 minutes. Slowly add the milk and stir until the sauce is smooth and begins to bubble and thicken. Set aside.

Tuna Noodle Recipe

1 Tbsp peanut butter

1 C macaroni, cooked and drained

2 cans (6 ½ oz each) tuna, drained

4 oz can mushroom stems and pieces

¼ C green pepper, chopped

½ C olives, pitted and sliced

1 tsp seasoned salt

¼ tsp oregano

¼ tsp pepper

½ C Cheddar cheese, shredded

Preheat oven to 350°.

Prepare the white sauce (see recipe above). Add the peanut butter. Mix in cooked macaroni, tuna, mushrooms (with liquid) and remaining ingredients except the cheese.

Pour into ungreased 1 ½ quart casserole dish. Roughly stir in about a third of the Cheddar cheese. C

over and bake for about 30 minutes.

Uncover, sprinkle with the remaining cheese and cook for another 10 minutes or so until the cheese melts and begins to bubble.

Reuben Macaroni and Cheese

I absolutely love Reuben sandwiches. There’s something about the combination of pastrami, Swiss cheese and sauerkraut that is just heaven—a perfect match. And of course we mustn’t forget the mustard and rye bread! So when I saw this Rachael Ray recipe I had to give it a go! I adapted it slightly and I think next time I’m going to make a milkier sauce, and maybe even add an egg or two to make it more like a quiche! We'll see...

3/4 lb cavatappi, corkscrew-shaped pasta

1/2 cup of rye bread crumbs

3 Tsp butter

1 tsp paprika

3 Tsp flour

2 cups milk

1/4 cup Gulden’s mustard

1 cup shredded  Swiss cheese

2 cups shredded sharp Cheddar cheese

3/4 lb corned beef, sliced fairly thickly, chopped

1 lb sauerkraut rinsed, well drained

fresh parsley

Bring a large pot of salted water to a boil for the pasta, and cook until it’s al dente.

In a different pan melt the butter over a medium heat. Whisk in the flour for a minute or so, and then add the milk. Season with salt and pepper, and allow the sauce to thicken for 5 to 6 minutes then stir in mustard. Melt about two thirds of the combined shredded cheese into the sauce.

Preheat broiler.

Drain the pasta and return to the pan. Stir in the corned beef, sauerkraut, and paprika into the hot pasta, and then add the cheese sauce. Pour the pasta and cheese mixture in to a casserole and top with the rye bread crumbs and the remaining cheese. Brown under the broiler for about three minutes or so until the cheese begins to bubble and turn a delicious golden brown.

Garnish with chopped parsley and chopped tomatoes. This is a very easy and tasty supper to make, and it's just a perfect thing to have on a cold, stormy November night!