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Polish Reuben Casserole

21 1/2 oz Condensed cream of mushroom

-soup 1 1/3 c Milk

1/2 c Chopped onion

1 tb Prepared mustard

32 oz Sauerkraut, rinsed and

-drained 8 oz Uncooked medium-width

-noodles 1 1/2 lb Polish sausage, fully

-cooked, cut into 1/2 inch -pieces 2 c Shredded Swiss cheese

3/4 c Whole wheat bread crumbs

2 tb Butter, melted

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired.





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