This kielbasa noodle bake is one of those cozy, weeknight casseroles that feels like a hug in a dish. It’s inspired by the hearty sausage-and-noodle bakes so many of us grew up with here in the Midwest, where smoked sausage and a creamy sauce can stretch to feed a crowd. Smoked kielbasa adds a deep, savory flavor, and the noodles soak up all that goodness while baking under a light layer of cheese. It’s simple, budget-friendly, and comes together with pantry staples, which makes it perfect for busy nights when you still want to put something warm and homemade on the table. This is the kind of dish kids tend to come back for seconds of, and it reheats nicely for lunches the next day.
This kielbasa noodle bake is pretty much a meal on its own, but a few simple sides make it feel extra special. I like to serve it with a bright green salad—something with crisp lettuce, cucumbers, and cherry tomatoes—to balance the richness of the casserole. Steamed green beans, roasted broccoli, or buttered peas are easy veggie sides that kids usually tolerate pretty well. A slice of warm garlic bread or buttered dinner rolls helps mop up any extra sauce. If you’re feeding a crowd, you can add a simple fruit salad on the side—grapes, apple slices, and berries—to bring a little sweetness and color to the plate.
Simple Kielbasa Noodle BakeServings: 6 servings
Ingredients
12 oz egg noodles (wide or medium)
1 lb smoked kielbasa (Polish sausage), sliced into 1/4-inch rounds
1 tbsp olive oil or butter
1 small onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup milk (any kind you have on hand)
1 1/2 cups shredded cheddar cheese, divided
1/2 tsp dried thyme (optional)
1/2 tsp paprika (optional)
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1 cup frozen peas or mixed vegetables (optional, no need to thaw)
1/2 cup seasoned bread crumbs (optional, for topping)
1 tbsp melted butter (if using bread crumb topping)
Nonstick cooking spray or a little extra butter for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a bit of butter.
Cook the egg noodles according to the package directions until just al dente (they will soften more in the oven). Drain well and set aside.
While the noodles cook, heat the olive oil or butter in a large skillet over medium heat. Add the sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until it starts to brown around the edges.
Add the chopped onion to the skillet with the kielbasa and cook for 3–4 minutes, until the onion is softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Remove from heat.
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, and milk until smooth. Stir in 1 cup of the shredded cheddar cheese, the dried thyme, paprika, salt, and pepper.
Add the cooked noodles, kielbasa mixture, and frozen peas or mixed vegetables (if using) to the bowl with the sauce. Gently toss everything together until the noodles and sausage are evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
If you’d like a crunchy topping, stir the seasoned bread crumbs with the melted butter in a small bowl, then sprinkle evenly over the cheese layer.
Bake uncovered for 25–30 minutes, or until the casserole is bubbly around the edges and the top is lightly golden.
Let the kielbasa noodle bake rest for about 5–10 minutes before serving. This helps it set up a bit so it’s easier to scoop and serve.
Variations & Tips
For picky eaters, you can keep the vegetables very simple or even serve them on the side. If your kids aren’t fans of peas, try using just corn or leave the veggies out of the bake and offer carrot sticks or cucumber slices alongside instead. You can also chop the kielbasa into smaller pieces so it’s easier for little ones to eat and less overwhelming in each bite. For a creamier version, add an extra 1/4 cup of sour cream or a splash more milk to loosen the sauce. If your family likes a bit of a kick, stir in 1/4 teaspoon of crushed red pepper flakes or use a smoked sausage with a little spice. To lighten things up, use light sour cream and reduced-fat cheese, and swap in whole wheat egg noodles. You can also play with the flavors by using cream of chicken or cream of celery soup instead of mushroom, or try a different cheese like mozzarella or a Colby Jack blend for a milder taste. For a make-ahead option, assemble the casserole earlier in the day, cover tightly, and refrigerate; when ready to bake, add 5–10 extra minutes to the baking time, just until it’s heated through and bubbling.
