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  • Polish Reuben Casserole

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    Ingredients

    • 21 1/2 ounce Condensed cream of mushroom soup
    • 1 1/3 c. Lowfat milk
    • 1/2 c. Minced onion
    • 1 Tbsp. Prepared mustard
    • 32 ounce Sauerkraut, rinsed and liquid removed
    • 8 ounce Uncooked medium-width noodles
    • 1 1/2 lb Polish sausage, fully cooked, cut into 1/2 inch pcs
    • 2 c. Shredded Swiss cheese
    • 3/4 c. Whole wheat bread crumbs
    • 2 Tbsp. Butter, melted

    Directions

    1. Combine soup, lowfat milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mix proportionately over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil.
    2. Bake in preheated 350 degree oven 1 hour or possibly till noodles are tender.
    3. Garnish as desired.

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