Name: Polish Reuben Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Condensed cream of mushroom soup - 2 (10.75 ounce) cans; Milk - 1 ⅓ cups; Chopped onion - ½ cup; Prepared mustard - 1 tablespoon; Sauerkraut, rinsed and squeezed dry - 2 (16 ounce) cans; Egg noodles - 1 (8 ounce) package; Kielbasa (Polish) sausage, cut into 1/2 inch pieces - 1 ½ pounds; Shredded Swiss cheese - 2 cups; Whole wheat bread crumbs - ¾ cup; Butter, melted - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Polish Reuben Casserole

1. Condensed cream of mushroom soup - 2 (10.75 ounce) cans

2. Milk - 1 ⅓ cups

3. Chopped onion - ½ cup

4. Prepared mustard - 1 tablespoon

5. Sauerkraut, rinsed and squeezed dry - 2 (16 ounce) cans

6. Egg noodles - 1 (8 ounce) package

7. Kielbasa (Polish) sausage, cut into 1/2 inch pieces - 1 ½ pounds

8. Shredded Swiss cheese - 2 cups

9. Whole wheat bread crumbs - ¾ cup

10. Butter, melted - 2 tablespoons

How to cook deliciously - Polish Reuben Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.

3. Stage

Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. 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.

4. Stage

Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.