Smoked kielbasa – 1 pound, sliced into ½-inch thick rounds
Low-sodium chicken broth – 3 cups
Condensed cream of mushroom soup – 1 can (10.5 ounces)
Ingredient Notes
What is kielbasa? Kielbasa is a Polish smoked sausage, typically made from pork. It’s fully cooked, so you’re just heating it through and browning the edges. It has a rich, garlicky, smoky flavor that stands up beautifully to the creamy sauce. You can also use andouille sausage for a spicier kick or turkey kielbasa for a lighter option.
What kind of egg noodles? Wide egg noodles are traditional and hold up well to baking. Extra-wide noodles work too. Avoid very thin noodles (like fine egg noodles) — they can become mushy. If you don’t have egg noodles, any short pasta (rotini, shells, elbows) works, but the texture will be different.
Why low-sodium broth? The kielbasa and cream of mushroom soup both contain plenty of salt. Low-sodium broth lets you control the salt level. If you only have regular broth, reduce or omit any additional salt.
Can I use a different cream soup? Yes. Cream of chicken or cream of celery both work beautifully. Cream of mushroom adds the most savory, earthy depth. Cream of chicken is milder and richer.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch glass baking dish with nonstick spray or a thin layer of oil so the noodles don’t stick.
Step 2: Add the Uncooked Noodles
Spread the 12 ounces of uncooked wide egg noodles evenly in the bottom of the prepared baking dish, making sure they’re in a mostly even layer so they cook at the same rate.
Why no boiling? The noodles cook directly in the sauce, absorbing the creamy liquid as they bake. This saves time, uses fewer dishes, and results in noodles that are infused with flavor.
Step 3: Make the Sauce
In a medium bowl or large measuring cup, whisk together:
3 cups low-sodium chicken broth
1 can (10.5 ounces) condensed cream of mushroom soup
Whisk until smooth and well combined. This will be your baking liquid and sauce.
Step 4: Pour the Sauce Over the Noodles
Pour the broth and soup mixture evenly over the dry egg noodles. Gently press down any noodles that are sticking up so they’re mostly submerged in the liquid. It’s okay if a few edges are peeking out — they’ll soften as the casserole bakes.
Step 5: Add the Kielbasa
Arrange the sliced kielbasa in a single, even layer over the top of the noodles. The slices can overlap slightly, but try not to pile them too high in one spot so they brown nicely.
Step 6: Cover and Bake
Cover the baking dish tightly with foil, crimping the edges to trap the steam inside. Place the dish on the middle rack of the preheated oven.
Bake, covered, for 30 minutes.
Step 7: Stir and Finish Uncovered
Carefully remove the foil — watch for the hot steam. Gently stir the noodles, pulling some of the kielbasa down into the sauce and bringing some noodles up to the top so everything cooks evenly.
Return the dish to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until:
The noodles are fork tender
Most of the liquid has been absorbedinto a creamy sauce
The kielbasa on top is lightly browned around the edges
Step 8: Optional Extra Browning
If you’d like a bit more browning on the kielbasa, move the dish to the top rack for the last 3 to 5 minutes of baking, watching closely so it doesn’t overbrown.
Step 9: Rest and Serve
Remove the baking dish from the oven and let the casserole rest for about 5 to 10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop perfectly tender noodles and browned kielbasa onto each plate.
Variations & Tips
Add Vegetables
Stir into the casserole before baking:
1 cup frozen peas and carrots – Classic addition
1 cup frozen peas – Sweet and simple
1 cup sliced mushrooms – Fresh or canned
1 cup chopped broccoli – Adds color and crunch
1 cup frozen corn – Sweet and colorful
Add Cheese
Sprinkle 1 cup of shredded cheddar, Swiss, or Parmesan cheese over the top during the last 5–10 minutes of baking (uncovered). The cheese will melt into a golden, bubbly topping.
Add a Crumb Topping
Mix ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the casserole before the final uncovered bake. This adds a crispy, crunchy topping.
Make It Spicy
Use spicy andouille sausage instead of kielbasa
Add ½ teaspoon of red pepper flakes to the sauce
Add 1 teaspoon of hot sauce (like Tabasco or Frank’s RedHot)
Use spicy cream of mushroom soup(if available)
Make It with Canned Soup Only (No Broth)
If you don’t have chicken broth, you can use 2 cans of cream of mushroom soup and 2 cups of water instead of the broth. The flavor will be slightly less complex but still delicious.
Make It Gluten-Free
Use gluten-free wide egg noodles(several brands make them)
Use gluten-free cream of mushroom soup (several brands make it)
