polish reuben casserole

Name: Polish Reuben Casserole
Ingredients: 21.5 ounce(s) cream of mushroom soup; 1 cup(s) milk; 1/2 cup(s) onion, chopped; 1 tablespoon(s) mustard; 32 ounce(s) sauerkraut, rinsed, drained; 8 ounce(s) noodles, uncooked; 1.5 pound(s) polish sausage, cooked and cut in 1/2" pieces; 2 cup(s) swiss chees, shredded; 3/4 cup(s) bread crumbs, whole wheat; 2 tablespoon(s) butter, melted

(1 RATING)

57 Pinches

linda mcdougal

cordova, TN

Updated on Dec 29, 2009

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Ingredients

21.5 ounces cream of mushroom soup
1 cup milk
1/2 cup onion, chopped
1 tablespoon mustard
32 ounces sauerkraut, rinsed, drained
8 ounces noodles, uncooked
1.5 pounds polish sausage, cooked and cut in 1/2" pieces
2 cups swiss chees, shredded
3/4 cup bread crumbs, whole wheat
2 tablespoons butter, melted

How To Make polish reuben casserole

Step 1

Combine soup, milk, onion and mustard in medium bowl; blend well.

Step 2

Spread sauerkraut in greased 13 x 9 inch pan; top with uncooked noodles.
Step 3

Spoon soup mixture evenly over toptop with sausage, then cheese.
Step 4

Combine crumbs and butter in small bowl; sprinkle over top.
Step 5

Cover pan tightly with foil and bake in preheated 350 degree oven 1 hour or until noodles are tender - Garnish as desired.
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