POLISH REUBEN CASSEROLE

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Polish Reuben Casserole image

People are always asking me for this recipe. It's easy to assemble and great to take to potlucks, which we have a lot of in our farming community.-Imogene Peterson, Ontario, Oregon

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12-14 servings.

Number Of Ingredients 10

1 package (8 ounces) egg noodles
2 cans (14 ounces each) Bavarian sauerkraut, drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups whole milk
1 medium onion, chopped
1 tablespoon prepared mustard
1-1/2 pounds Polish sausage or kielbasa, halved and cut into 1/2-inch slices
2 cups shredded Swiss cheese
1/2 cup soft rye bread crumbs
2 tablespoons butter, melted

Steps:

  • Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4-qt. baking dish. Top with noodles. In a large bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese., Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 30-35 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 341 calories, Fat 21g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 827mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.

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