I got the idea for this recipe from Razzle Dazzle recipes, but knew that the amount of meat listed would not be enough for my husband. So I built on the idea adding additional flavors of meats that I had on hand. It was a REAL WINNER. My husband loved it, as he does anything with lots of meat. The addition of the green peppers, Italian Sausage & Lean Breakfast Pork sausage enhanced the flavors of the dish immensely, not to mention the various cheeses I used with the Panko Bread Crumb topping. Using 2 types of onions also created more flavor, and made this a FOREVER WINNING RECIPE in our house.
1PREHEAT OVEN TO 350 DEGREES F. Spray a 9X15 X2 inch casserole dish with non stick butter flavored cooking spray.Saute the pork sausage with the green peppers, and whole Italian Sausage links, till browned, then drain fat and cut links into about1 1/2 to 2 inch pieces.
2In a medium size bowl add mushroom soup,minced onions, evaporated milk,whole grain mustard, and beat with wire whisk till blended.
3Spread rinsed sauerkraut evenly in bottom of prepared dish, and top with sliced onions.
4Then top with uncooked noodles, and spread soup mixture evenly over noodles.
5Next add all of the drained Italian Sausage and Pork Sausage mixture, then top with sliced pieces of polish sausage.
6Add the sharp cheddar shreds, along with the parmesan and mozzarella, then top with sliced provolone. Mix panko bread crumbs with melted butter in a small bowl and sprinkle over top of cheese. Then spray top of crumbs with non stick cooking spray. Cover dish tightly with lid or aluminum foil, Place on a larger flat pan to catch any potential drips, then bake in preheated 350 degree oven for 1 hour & 15 minutes. Remove from oven let set about 10 minutes before serving.
7Can serve with a salad if desired, but this is a one dish meal all in one. Great for a party or if you are feeding a crowd.