polish reuben casserole

Name: Polish Reuben Casserole
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: Irish
Ingredients: 2 can(s) cream of mushroom soup ( 10.75 oz each); 1 1/3 cup(s) milk; 1/2 cup(s) chopped onion; 1 tablespoon(s) prepared mustard; 2 can(s) sauerkraut, rinsed and drained (16 oz each); 8 ounce(s) uncooked medium width noodles; 1 1/2 pound(s) Polish sausage, cut into 1/2-inch pieces; 2 cup(s) shredded Swiss cheese; 3/4 cup(s) whole wheat bread crumbs; 2 tablespoon(s) butter, melted

(2 RATINGS)

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CJ *

Somewhere, PA

Updated on Nov 8, 2012

Here is another quick and easy casserole. Enjoy!

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

2 cans cream of mushroom soup ( 10.75 oz each)
1 1/3 cups milk
1/2 cup chopped onion
1 tablespoon prepared mustard
2 cans sauerkraut, rinsed and drained (16 oz each)
8 ounces uncooked medium width noodles
1 1/2 pounds Polish sausage, cut into 1/2-inch pieces
2 cups shredded Swiss cheese
3/4 cup whole wheat bread crumbs
2 tablespoons butter, melted

How To Make polish reuben casserole

Step 1

Preheat the oven to 350 degrees F. Combine the soup, milk, onion, and mustard in a medium bowl; blend well.

Step 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.
Step 3

Top with the sausage, then the cheese.
Step 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.)
Step 5

Cover the pan tightly with foil. Bake for 1 hour or until noodles are tender.
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