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Polish Reuben Casserole




Source of Recipe


Chyrel


List of Ingredients




Polish Reuben Casserole


21-1/2 Ounces Condensed cream of mushroom soup
1-1/3 Cups Milk
1/2 Cup Chopped onion
1 Tablespoon Prepared mustard
32 Ounces Sauerkraut, rinsed and drained
8 Ounces Uncooked medium-width noodles
1-1/2 Pounds Polish sausage, fully cooked, cut into 1/2 inch pieces
2 Cups Shredded Swiss cheese
3/4 Cup Whole wheat bread crumbs
2 Tablespoons Butter, melted



Recipe



Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired.

Servings: 6