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Polish Reuben Casserole

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cans mushroom soup

    2. 11/3 c. milk

    3. 1/2 c. onion , chopped

    4. 1 T. prepared mustard

    5. 2 cans (16 oz each) sauerkraut , drained

    6. 1 (8 oz) package uncooked mid-width egg noodles

    7. 1 1/2 lbs. polish sausage cut into 1/2" pieces

    8. 2 c. shredded swiss cheese

    9. 3/4 c. whole wheat bread crumbs

    10. 2 T. butter , melted

    Instructions Jump to Ingredients ↑

    1. Combine soup, milk, onion, mustard in medium bowl, blend well. Spread kraut in greased 9x13" pan. Top with uncooked noodles. Spoonsoup 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 at 350° for 1 hour or until noodles are tender.

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