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Polish Noodles & Kraut - kluski kapusta kiszona on a blue plate
4.49 from 29 votes
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Polish Noodles & Sauerkraut ( kluski kapusta kiszona )

Kluski noodles, onion, sauerkraut and celery fried in butter and then baked to make up a traditional meatless Polish noodle casserole.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Pasta
Cuisine: Polish
Keyword: egg noodles and kraut, haluski, how to make Polish noodles and sauerkraut, KLUSKI KAPUSTA KISZONA, POLISH NOODLES & SAUERKRAUT
Servings: 6 -8
Calories: 320kcal
Author: Michaela Kenkel

Equipment

Ingredients

  • 1 stick butter
  • 1 large onion chopped
  • 2 cups Frank's Kraut drained (unrinsed)
  • 1/2 cup celery chopped
  • 1 16 ounce package Kluski noodles, cooked

Instructions

  • Preheat oven to 350 degrees F.
  • In a Dutch oven, melt butter over medium-high heat. Add to it: sauerkraut, onion, and celery. Cook, stirring frequently until the onion is translucent and celery is cooked. About 20 minutes.
  • While sauerkraut mixture is cooking, boil your Kluski noodles in a pot of salted boiling water. Drain.
  • Stir noodles into the sauerkraut mixture.
  • Cover and bake for 30 minutes. Remove lid and bake for 15 minutes more. Noodles will begin to turn golden brown on top.
  • Serve right from the pot, top with scallions, if desired.

Notes

This serves 6-8 as a main dish, as a side, it will go a lot further. Makes fantastic leftovers!

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 9g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Cholesterol: 63mg | Sodium: 700mg | Fiber: 1g | Sugar: 2g