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| Servings | 8-10 |
Submitted by: Danielle Jackson Lot #2141
- 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:
Units:
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Submitted by: Danielle Jackson Lot #2141
Servings:
Units:
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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.
