Saturday, October 23, 2010

Polish Reuben Casserole

Makes 8-10 Servings

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 medium onion, chopped
1 tablespoon prepared mustard
1 jar (32 ounces) sauerkraut, rinsed and drained
1 package (8 ounces) uncooked medium egg noodles
1-1/2 pounds Polish sausage, cut into 1/2-inch pieces
2 cups (8 ounces) shredded Swiss cheese
3/4 cup bread crumbs
2 tablespoons butter, melted

1.  Preheat oven to 350°F.  Grease 13×9-inch baking dish.
2.  Combine soup, milk, onion and mustard in medium bowl; stir well.
3.  Spread sauerkraut in prepared dish.  Top with noodles.  Spoon soup mixture evenly over noodles; cover with sausage.  Top with cheese.
4.  Combine bread crumbs and butter in small bowl; sprinkle over casserole.  Cover dish tightly with foil.  Bake about 1 hour or until noodles are tender.

Recipe taken and modified from Favorite Brand Name Recipes, September 2010

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