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Lunch / Dinner

Kielbasa & Broccoli Casserole with Beer Cheese Sauce

Similar to broccoli-rice casserole, this first cheesy Kielbasa & Broccoli Casserole with beer cheese sauce takes a German twist. Spaetzle (a German egg noodle) subs for rice, while kielbasa, Cheddar, beer, and mustard unite for incredible Alpine flavor.


8 servings

Total Time

about 1 hour

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Test Kitchen Tip

To make the topping, look for pretzel rolls or any kind of fresh pretzel bread in the bakery section of your grocery store.


Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray.

For the topping, toss bread crumbs with melted butter. Stir in ½ cup Cheddar; season with salt and pepper.

For the sauce, melt 1 Tbsp. butter in a sauté pan over medium heat. Brown half the kielbasa on both sides; transfer to a plate. Repeat browning with remaining kielbasa.

Melt remaining 2 Tbsp. butter in same sauté pan over medium heat. Whisk in flour and garlic; cook 1 minute, then whisk in milk and mustard. Simmer (do not boil) sauce until slightly thick, about 8 minutes. Whisk in 1½ cups Cheddar until melted. Stir in beer, and season sauce with salt and pepper.

Stir kielbasa, spaetzle, broccoli, and onions into sauce; transfer to prepared baking dish.

Sprinkle topping over casserole, then bake until bubbly, about 30 minutes. Let casserole rest 10 minutes before serving.


For flavor and browning, add some of the Cheddar cheese to the fresh pretzel bread topping.


Because it’s light tasting, lager is a good beer choice in this casserole. It enhances the other flavors.

Nutritional Facts

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