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