Polish Reuben Casserole
1 medium onion diced
2 16oz cans of sauerkraut
2 cans cream of mushroom soup
1 1/3 cup of milk
1Tbsp prepared mustard
1 8oz pkg medium wide noddles
1 1/2lbs Polish sausage cut into 1/2 inch pieces
2 cups shredded Swiss Cheese
3/4 cup whole wheat bread crumbs
2Tbsp melted butter
Preheat oven to 350
Grease a 9x13 baking dish
Place sauerkraut in colander in sink and rinse with cold water.
Press to drain well.
Combine onion, soup, milk, and mustard in a medium bowl and mix well.
Spread sauerkraut in prepared pan.
Spread uncooked noodles over sauerkraut.
Top with sausage then cheese, pour soup mixture over this.
Combine melted butter with crumbs then sprinkle over casserole.
Cover tightly with foil.
Bake one hour or until noodles are tender.
Pairs Well With
Recipe from Renee Edwards