Polish Reuben Casserole

www.fbnr.com
Serves: 8

Ingredients

2 cans (10¾ ounces each) condensed cream of mushroom soup
1⅓ cups milk
½ cup chopped onion
1 tablespoon prepared mustard
2 cans (16 ounces each) sauerkraut, rinsed and drained
1 package (8 ounces) uncooked medium-width noodles
1½ pounds Polish sausage, cut into ½-inch pieces
2 cups (8 ounces) shredded Swiss cheese
¾ cup whole wheat bread crumbs
2 tablespoons butter, melted butter

Cooking Method

Preheat oven to 350°F. 

Grease 13×9-inch baking dish.

Combine soup, milk, onion and mustard in medium bowl; blend well. 

1. Spread sauerkraut in prepared dish. 

2. Top with uncooked noodles. 

3. Spoon soup mixture evenly over noodles; cover with sausage. 

4. Top with cheese. 

5. Combine bread crumbs and butter in small bowl; sprinkle over casserole.

6. Cover dish tightly with foil. 

7. Bake about 1 hour or until noodles are tender. 

8. Garnish as desired.