In Poland, Easter Monday is known as Śmigus-Dyngus Day or just Dyngus Day when the boys get to douse the girls with water. This easy casserole of American origin is a great way to use up smoked sausage and sauerkraut from Easter dinner.
For a healthier spin, use low-sodium soup, raw onion, reduced-fat cheese, turkey kiełbasa, no-yolk egg noodles, and rinse the sauerkraut twice.
This recipe doubles well and is ideal for a potluck. It can be made in a slow cooker, but blanch the before layering. Cook on medium until kluski is tender.
Here are steps for making Śmigus-Dyngus Casserole
Makes 4 to 6 servings
- 1 (10.75-ounce) can cream of mushroom soup
- 1/4 cup caramelized onion
- 1 1/2 teaspoons yellow mustard
- 1 pound sauerkraut, rinsed, drained and squeezed dry
- 4 ounces uncooked kluski noodles
- 1 (14-ounce) package smoked kielbasa, sliced 1/4 inch thick
- 4 ounces shredded Swiss cheese
- 1/4 cup bread crumbs
- Heat oven to 350 degrees. Lightly coat a large glass or ceramic loaf pan or casserole dish with cooking spray. Mix together soup, caramelized onion, and mustard and set aside.
- Layer half the sauerkraut in the prepared pan. Layer half the kluski on top of that, followed by half the kielbasa.
- Spread half the soup mixture over the kielbasa. Repeat layering with remaining ingredients.
- Sprinkle shredded cheese evenly over top of casserole. Top with breadcrumbs. Place casserole on a sheet pan to catch any drips. Bake for 50 minutes, rotating a half turn 25 minutes into the baking, or until golden brown and bubbling.