Real Recipes From Real Home Cooks ®

polish reuben casserole

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

Here is another quick and easy casserole. Enjoy!

(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For polish reuben casserole

  • 2 can
    cream of mushroom soup ( 10.75 oz each)
  • 1 1/3 c
    milk
  • 1/2 c
    chopped onion
  • 1 Tbsp
    prepared mustard
  • 2 can
    sauerkraut, rinsed and drained (16 oz each)
  • 8 oz
    uncooked medium width noodles
  • 1 1/2 lb
    Polish sausage, cut into 1/2-inch pieces
  • 2 c
    shredded Swiss cheese
  • 3/4 c
    whole wheat bread crumbs
  • 2 Tbsp
    butter, melted

How To Make polish reuben casserole

  • 1
    Preheat the oven to 350 degrees F. Combine the soup, milk, onion, and mustard in a medium bowl; blend well.
  • 2
    Spread the sauerkraut in a greased 13 x 9-inch pan. Top with the uncooked noodles. Spoon the soup mixture evenly over the top.
  • 3
    Top with the sausage, then the cheese.
  • 4
    Combine the bread crumbs and butter in a small bowl and sprinkle over top. (I have added Parmesan to my breadcrumbs at times. It adds some extra flavor.)
  • 5
    Cover the pan tightly with foil. Bake for 1 hour or until noodles are tender.
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