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Polish Reuben Casserole

creative.chef's picture
You'll simply love the Polish Reuben Casserole from the European cusine. An easy to make side dish, the Polish Reuben Casserole is one of the best recipes that you can mouth! Please let us know if you agree with us.
Ingredients
  Condensed cream of mushroom soup 21 1⁄2 Ounce (Two 10 3/4 Ounce Cans)
  Milk 1 1⁄3 Cup (21.33 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Prepared mustard 1 Tablespoon
  Canned sauerkraut 32 Ounce, drained, rinsed (Two 16 Ounce Cans)
  Uncooked noodles 8 Ounce (1 Package)
  Polish sausage 1 1⁄2 Pound, cut into 1/2 inch pieces
  Shredded swiss cheese 16 Ounce (2 Cups)
  Whole wheat bread crumbs 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon, melted
Directions

Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut in greased 13x9-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°F.oven 1 hour or until noodles are tender.
Garnish as desired.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
8

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4.22941
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 737 Calories from Fat 422

% Daily Value*

Total Fat 47 g72.9%

Saturated Fat 22.3 g111.4%

Trans Fat 0 g

Cholesterol 149.6 mg49.9%

Sodium 1945 mg81%

Total Carbohydrates 43 g14.4%

Dietary Fiber 5.5 g21.9%

Sugars 7.3 g

Protein 36 g71%

Vitamin A 13% Vitamin C 30.5%

Calcium 55.9% Iron 22.1%

*Based on a 2000 Calorie diet

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Polish Reuben Casserole Recipe