How to make it

  • Shred about 2 slices of bread, to make 1/2-3/4 cups of rye bread crumbs (set aside).
  • Butter enough of the remaining rye bread to line the bottom of a large casserole, place it buttered side down.
  • In a skillet, add 1 tablespoon butter and saute 1/2 the onions with the ground pork until onions are lightly browned.
  • Mix onion, pork and any drippings into sauerkraut.
  • In same skillet, add 2 tablespoons butter and saute remaining onions and mushrooms until onions are clear.
  • In small saucepan, combine sour cream, mustard ( I do not use mustard), milk and 1 tablespoon flour, mix well and heat over low heat, stirring constantly, until it thickens.
  • Gradually stir in broth, continue heating and stirring until sauce thickens again.
  • Stir mushroom mixture into sauce.
  • Spread sauerkraut mixture evenly over bread in casserole pan.
  • Spread parboiled noodles evenly over sauerkraut.
  • Pour sauce mixture evenly over noodles.
  • Cover noodles with a layer of kielbasa.
  • Mix melted butter with bread crumbs, and spread over kielbasa.
  • Cover casserole pan tightly with tin foil.
  • Bake in preheated 350°F oven for about 25-35 min.
  • or until noodles are tender.
  • Remove foil, cover the top of casserole with shredded cheese.
  • Return to oven uncovered and bake about another 10 minutes or until cheese is melted and bubbly.
  • **Shortcut: You can substitute two 10 1/2 ounce cans Cream of Mushroom soup and 1 1/2 cups of milk for the"scratch sauce" (mushrooms, milk, sour cream, flour and broth).
  • Mix soup, mustard, remaining sauted onions and milk together well and use in place of"scratch sauce".
  • Sometimes I layer on the mashed healthy huh? Yes I eat it with more sour cream.
  • ** this will take longer to bake if you make it ahead of time and it is cooking from cold stage. I often use cream of mushroom soup...I love that stuff!

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  • henrie 10 years ago
    Oh this is really great sounding, must make it soon. Great post.
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