Polish reuben casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (10 3/4 oz each) condensed |
| Cream of mushroom soup | ||
| 1⅓ | cup | Milk |
| ½ | cup | Chopped onion |
| 1 | tablespoon | Prepared mustard |
| 2 | cans | (16 oz each) sauerkraut, |
| Rinsed and drained | ||
| 1 | pack | (8 oz) uncooked |
| Medium-width noodles | ||
| 1½ | pounds | Polish sausage, fully |
| Cooked, cut into 1/2 inch | ||
| Pieces | ||
| 2 | cups | (8 oz) shredded Swiss |
| Cheese | ||
| ¾ | cup | Whole wheat bread crumbs |
| 2 | tablespoons | Butter, melted |
Directions
Another good pasta recipe. Try it with real fresh kielbasa (but make sure you cook it completely first). 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.
Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant