Week I: The Greenpoint

I live in Greenpoint—a predominantly Polish neighborhood in Northern Brooklyn—and I’m obsessed with the flavors there: kielbasa, cheese, mushroom, potato and sauerkraut. I always said I wish I could mash all the flavors together so I could have them all at once, and instead of making one giant pierogi, I made this casserole.

1 large heat & serve kielbasa
2 cups sauerkraut
2 large Portobello mushrooms, finely chopped
1 large white onion, finely chopped

This is where a chopper or boyfriend comes in handy. In addition to being deathly afraid of knives, if I’m anywhere near someone chopping an onion, my eyes well up like my dad just ran over my puppy.

1 lb. wheel (Rotelle) pasta, slightly undercooked
2 cups frozen sweet peas
2 cups Portobello mushroom soup

If you can’t find Portobello soup, any old mushroom soup will do, but I really love the Imagine brand Creamy Portobello Mushroom Soup

4 tablespoons olive oil
1 cup grated Parmesan cheese
Optional: A few handfuls potato chips

Preheat oven to 350°
Cut kielbasa into 1/4 inch slices

Or whatever size… if you love the taste of kielbasa and want it to really come through, make the slices bigger, if you’re not so sure, make them smaller or use less kielbasa. I’ve you’re afraid of knives, rip that sucker up with your bare hands.

Sauté kielbasa slices, onion and sauerkraut in a large saucepan on high heat in olive oil until kielbasa is browned
Add mushrooms and sauté mixture for another 3-5 minutes

Mix noodles, soup and sautéed mixture in large pot over low heat
Add ¾ cup of Parmesan while continuing to mix
Salt and pepper to flavor
Add frozen peas while continuing to mix

Not only do the peas provide little green points (har, har) they add great flavor and much needed color to this casserole

Transfer mixture into 2 ½ -quart casserole dish
Sprinkle ¼ cup Parmesan on top of mixture
Bake 40-45 minutes or until slightly brown on top

Optional: Once brown on top, add a few handfuls of crushed potato chips (covered with a light sprinkling of parmesan cheese) and bake for an additional 5-10 minutes or until chips become golden brown.