Polish Reuben Casserole the Editors of Publications International, Ltd.
Polish Reuben Casserole
Makes 8 to 10 servings
|2||cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted|
|1/2||cup chopped onion|
|1||tablespoon prepared mustard|
|2||cans (16 ounces each) sauerkraut, rinsed and drained|
|1||package (8 ounces) uncooked medium noodles|
|1-1/2||pounds Polish sausage, cut into 1/2-inch pieces|
|2||cups (8 ounces) shredded Swiss cheese|
|3/4||cup whole wheat bread crumbs|
|2||tablespoons butter, melted|
- Cover dish tightly with foil. Bake about 1 hour or until noodles are tender.
- Preheat oven to 350°F. Grease 13X9-inch baking dish.
- Combine soup, milk, onion and mustard in medium bowl; blend well.
- Spread sauerkraut in prepared dish. Top with uncooked noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with cheese. Combine bread crumbs and butter in small bowl; sprinkle over casserole.
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