Polish Reuben Casserole
2 can(s)( 10 3/4 ounces each) cream of mushroom soup
1 1/3 cmilk
1/2 cchopped onion
1 Tbspprepared mustard
2 can(s)(16 ounces each) sauerkraut, rinsed and drained
1 1/2 lbpolish sausage, cut into 1/2 inch pieces
1 pkg(8 ounces) uncooked medium width noodles
2 cshredded swiss cheese
3/4 cbread crumbs, whole wheat
2 Tbspbutter, melted
How to Make Polish Reuben Casserole
- Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut in greased 13 x 9 inch pan.
Top with uncooked noodles. Spoon mixture evenly over top.
Top with sausage, then cheese.
- Combine crumbs and butter in small bowl; sprinkle over top. (I have added parmesan to my breadcrumbs at times)it adds some extra flavor.
Cover pan tightly with foil. Bake in 350 degree oven for 1 hour or until noodles are tender.