Ingredients
1
package (12 oz) wide egg noodles
1/4
cup butter
1
large onion, sliced
4
cups packed torn fresh kale leaves
3/4
cup Progresso™ chicken broth (from 14-oz can)
3
tablespoons cider vinegar
1 1/4
cups sour cream
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
2
cups shredded Muenster cheese (8 oz)
1
ring (14 oz) fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
In 6-quart Dutch oven, melt butter over medium heat. Cook onion 4 to 5 minutes in butter, stirring occasionally, until tender. Add kale. Cook 4 minutes or until wilted. Stir in broth and vinegar. Cook 1 minute; add kielbasa. Cook 3 minutes longer or until thoroughly heated. Remove from heat; add cooked noodles, sour cream, salt, pepper and 1 cup of the cheese. Spoon mixture into baking dish.
Cover; bake 20 minutes or until bubbly. Uncover; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted.
