LOTTIE'S KIELBASA NOODLE CASSEROLE

Steps:

• Shred about 2 slices of bread, to make 1/2-3/4 cups of rye bread crumbs (set aside).
• Butter enough of the remaining rye bread to line the bottom of a large casserole, place it buttered side down.
• In a skillet, add 1 tablespoon butter and saute 1/2 the onions with the ground pork until onions are lightly browned.
• Mix onion, pork and any drippings into sauerkraut.
• In same skillet, add 2 tablespoons butter and saute remaining onions and mushrooms until onions are clear.
• In small saucepan, combine sour cream, mustard, milk and 1 tablespoon flour, mix well and heat over low heat, stirring constantly, until it thickens.
• Gradually stir in broth, continue heating and stirring until sauce thickens again.
• Stir mushroom mixture into sauce.
• Spread sauerkraut mixture evenly over bread in casserole pan.
• Spread parboiled noodles evenly over sauerkraut.
• Pour sauce mixture evenly over noodles.
• Cover noodles with a layer of kielbasa.
• Mix melted butter with bread crumbs, and spread over kielbasa.
• Cover casserole pan tightly with tin foil.
• Bake in preheated 350°F oven for about 25-35 min.
• or until noodles are tender.
• Remove foil, cover the top of casserole with shredded cheese.
• Return to oven uncovered and bake about another 10 minutes or until cheese is melted and bubbly.
• **Shortcut: You can substitute two 10 1/2 ounce cans Cream of Mushroom soup and 1 1/2 cups of milk for the"scratch sauce" (mushrooms, milk, sour cream, flour and broth).
• Mix soup, mustard, remaining sauted onions and milk together well and use in place of"scratch sauce".