Polish Kielbasa (or Ham) Casserole

Apr 02, 2021

We have been trying to add more fermented foods to our diet and this recipe is a Great way to do that with sauerkraut! Our oldest child usually complains when we have sauerkraut but tonight he dove right in and Enjoyed Dinner!



  • 16oz Bag of Frozen Cauliflower (cooked)
  • 1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices, or Cubed Ham
  • 1 jar (16 ounces) sauerkraut, rinsed and well drained
  • 3 cups shredded Swiss cheese, divided
  • 2 cups Heavy Cream
  • 4 green onions, chopped
  • 2 tablespoons Dijon mustard
  • 1 tsp Select Savory Seasonings, California Granulated Garlic


  • Preheat oven to 350°. Cook cauliflower according to package directions; drain well and transfer to a large bowl. Stir in sausage (or ham), sauerkraut, 2 cups cheese, heavy cream, onions, mustard and garlic.
  • Spoon into a greased 9”x13” baking dish; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes.
  • Serve and Enjoy
  • Freezer Meal 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.

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