Smigus-Dyngus Casserole Recipe

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Barbara Rolek
Updated 02/28/19
Smigus-Dyngus Casserole is a great way to use up Easter leftovers
(c) Barbara Rolek
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
532 Calories
29g Fat
47g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 532
% Daily Value*
Total Fat 29g 37%
Saturated Fat 10g 52%
Cholesterol 66mg 22%
Sodium 1751mg 76%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 19%
Protein 22g
Calcium 270mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 them before layering. Cook on medium until kluski is tender.

Ingredients

  • 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 breadcrumbs

Steps to Make It

  1. Heat oven to 350 F. Lightly coat a large glass or ceramic loaf pan or casserole dish with cooking spray.

  2. Mix together soup, caramelized onion, and mustard and set aside.

  3. Layer half the sauerkraut in the prepared pan. Layer half the kluski on top of that, followed by half the kielbasa.

  4. Spread half the soup mixture over the kielbasa. Repeat layering with remaining ingredients.

  5. Sprinkle shredded cheese evenly over top of casserole. Top with breadcrumbs.

  6. 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.