Name: Polish Reuben Casserole
Yield: 8-10
Ingredients: 2 can condensed cream of mushroom soup ((10 3/4 oz. each) ); 1 1/3 c milk; 1/2 c chopped onion; 1 tbsp prepared mustard; 2 16 oz cans sauerkraut (rinsed and drained); 1 8 oz pkg noodles (uncooked medium-width ); 1 1/2 lbs Polish sausage (cut into 1/2 inch pieces); 2 c shredded Swiss cheese; 3/4 c bread crumbs ((coarse whole wheat, preferably, but plain will do in a pinch)); 2 tbsp butter (melted)

Servings

8-10

Submitted by: Danielle Jackson Lot #2141

Ingredients

2 can condensed cream of mushroom soup (10 3/4 oz. each)
1 1/3 c milk
1/2 c chopped onion
1 tbsp prepared mustard
2 16 oz cans sauerkraut rinsed and drained
1 8 oz pkg noodles uncooked medium-width
1 1/2 lbs Polish sausage cut into 1/2 inch pieces
2 c shredded Swiss cheese
3/4 c bread crumbs (coarse whole wheat, preferably, but plain will do in a pinch)
2 tbsp butter melted

Servings:

Submitted by: Danielle Jackson Lot #2141

Ingredients

2 can condensed cream of mushroom soup (10 3/4 oz. each)
1 1/3 c milk
1/2 c chopped onion
1 tbsp prepared mustard
2 16 oz cans sauerkraut rinsed and drained
1 8 oz pkg noodles uncooked medium-width
1 1/2 lbs Polish sausage cut into 1/2 inch pieces
2 c shredded Swiss cheese
3/4 c bread crumbs (coarse whole wheat, preferably, but plain will do in a pinch)
2 tbsp butter melted

Servings:

Servings

8-10

Instructions

Combine soup, milk, onion, and mustard in medium bowl; blend well.
Spread sauerkraut into greased 13 x 9 inch pan. Top with uncooked noodles.
Top with uncooked noodles.
Spoon soup mixture evenly over noodles, covering all noodles as best you can; cover with sliced sausage.
Top with cheese.
Combine bread crumbs and melted butter in small bowl; sprinkle over cheese.
Cover pan tightly with foil.
Bake in preheated 350 degree oven for 1 hour or until noodles are tender.

Recipe Notes

Serve with rye bread for a delicious meal.

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Polish Reuben Casserole

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