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    Polish Kielbasa Reuben Casserole


    Source of Recipe


    Share Northern Ohio - November 1996
    Polish Kielbasa Reuben Casserole

    2 cans (10-oz.) cream of mushroom soup
    1-1/3 cups milk
    1/2 cup chopped onion
    1 tablespoon prepared mustard
    2 cans (16-oz. ea.) sauerkraut, rinsed and drained
    1 package (8-oz.) uncooked medium-width egg noodles
    1-1/2 pounds Polish kielbasa, cut into 1/2 inch pieces
    2 cups shredded Swiss cheese
    3/4 cup whole wheat bread crumbs
    2 tablespoons butter, melted

    Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13x9-inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with kielbasa, then cheese. Combine crumbs and butter in small bowl; sprinkle over the top. Cover pan tightly with foil.
    Bake in preheated oven (350 F.) for 1 hour or until noodles are tender. Garnish as desired.

    Serves 6
 

 

 

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