Polish Reuben Casserole
Simple and tasty casserole featuring Polish sausage.
Ingredients
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 ⅓ cups milk
- ½ cup chopped onion
- 1 tablespoon prepared mustard
- 2 (16 ounce) cans sauerkraut, rinsed and squeezed dry
- 1 (8 ounce) package egg noodles
- 1 ½ pounds kielbasa (Polish) sausage, cut into 1/2-inch pieces
- 2 cups shredded Swiss cheese
- ¾ cup whole wheat breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
- Spread sauerkraut into the bottom of a lightly greased 9×13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine breadcrumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
- Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.
Nutrition
Calories: 628kcalCarbohydrates: 40gProtein: 26gFat: 41gSaturated Fat: 17gCholesterol: 112mgSodium: 2176mgPotassium: 650mgFiber: 5gSugar: 7gVitamin C: 17mgCalcium: 339mgIron: 5mg
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