Polish Reuben Casserole

Polish Reuben Casserole

Polish Reuben Casserole


Makes 8 to 10 servings


2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
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


  1. Cover dish tightly with foil. Bake about 1 hour or until noodles are tender.
  2. Preheat oven to 350°F. Grease 13X9-inch baking dish.
  3. Combine soup, milk, onion and mustard in medium bowl; blend well.
  4. 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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