Polish Reuben Casserole
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 8-10
  • 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
DIRECTIONS
  1. Preheat oven to 350
  2. Grease a 9x13 baking dish
  3. Place sauerkraut in colander in sink and rinse with cold water.
  4. Press to drain well.
  5. Combine onion, soup, milk, and mustard in a medium bowl and mix well.
  6. Spread sauerkraut in prepared pan.
  7. Spread uncooked noodles over sauerkraut.
  8. Top with sausage then cheese, pour soup mixture over this.
  9. Combine melted butter with crumbs then sprinkle over casserole.
  10. Cover tightly with foil.
  11. Bake one hour or until noodles are tender.
RECIPE BACKSTORY
Recipe from Renee Edwards