Polish Reuben Casserole
From coffeyhouse 16 years ago
- 1 minutes to make
- Serves 8
New way to cook Polish sausage! Easy, inexpensive and great with a salad
Ingredients
- 2 (10.75) cans of condensed cream of mushroom soup shopping list
- 11/3 cups milk shopping list
- 1/2 cup chopped onion shopping list
- 1 Tbs of Dijon mustard(I also like to infuse the large seed mustard ) shopping list
- 2 (16 ounce) cans of sauerkraut, rinsed and squeezed dry shopping list
- 1 (8 ounce) package of egg noodles shopping list
- 11/2 pounds of kielbasa Polish sausage, cut into 1/2" pieces shopping list
- 2 cups of shredded swiss cheese shopping list
- 3/4 cup bread crumbs, whole wheat shopping list
- 2 Tbs butter, melted shopping list
How to make it
- Preheat oven to 350 degrees F
- In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
- Spread sauekraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles.(I like to use some of the milk to thin out the soup to make a more smoothe soup)
- Cover all with sausage and top with cheese.
- Lastly, combine bread crumbs and melted butter in a small bowl and mix together: sprinkle mixture over cheese.
- Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender. Let stand for 10 minutes before serving so that it can set up.
- Enjoy everybody!
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