Polish Reuben Casserole
|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|
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.