Lady Rose's Polish Italian Reuben Casserole

Rose Mary Mogan


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.

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8-12 depending on portion size


35 Min


1 Hr 15 Min




2 pkg
polish sausage (28 ounces) sliced on the diagonal
1 lb
italian sausage, cut in 2 inch pieces after cooking
1 lb
lean pork sausage roll(good quality brand)
1 medium
bell pepper, red or green, chopped
2 can(s)
(54 ounces) franks sauerkraut or your favorite rinsed & drained
1 large
can evaporated milk (12 ounces)
1 can(s)
cream of mushroom soup (26 oz) family size
1 1/2 Tbsp
whole grain mustard
1/3 c
minced dried onions
1 medium
onion sliced thinly & separated
6 c
uncooked medium egg noodles
8 oz
pkg. shredded sharp cheddar or swiss
8 oz
shredded mozzarella
8-10 slice
provolone cheese
4 oz
freshly shredded parmesan
1 1/2 c
panko bread crumbs
1/2 stick
butter melted
cooking spray, butter flavor

Directions Step-By-Step

PREHEAT 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.
In a medium size bowl add mushroom soup,minced onions, evaporated milk,whole grain mustard, and beat with wire whisk till blended.
Spread rinsed sauerkraut evenly in bottom of prepared dish, and top with sliced onions.
Then top with uncooked noodles, and spread soup mixture evenly over noodles.
Next add all of the drained Italian Sausage and Pork Sausage mixture, then top with sliced pieces of polish sausage.
Add 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.
Can 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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian