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Polish Reuben Casserole

Total Time

Prep: 20 min. Bake: 30 min.

Makes

12-14 servings

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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

1 cup: 341 calories, 21g fat (10g saturated fat), 72mg cholesterol, 827mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 14g protein.

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