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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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