polish reuben casserole

Name: Polish Reuben Casserole
Ingredients: 21.5 ounce(s) cream of mushroom soup; 3/4 cup(s) bread crumbs, whole wheat; 2 cup(s) swiss chees, shredded; 1.5 pound(s) polish sausage, cooked and cut in 1/2" pieces; 8 ounce(s) noodles, uncooked; 32 ounce(s) sauerkraut, rinsed, drained; 1 tablespoon(s) mustard; 1/2 cup(s) onion, chopped; 1 cup(s) milk; 2 tablespoon(s) butter, melted

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Recipe by

linda mcdougal

@lilacmemaw

cordova, TN

(1 rating)

Ingredients For polish reuben casserole

21.5 oz

cream of mushroom soup
3/4 c

bread crumbs, whole wheat
2 c

swiss chees, shredded
1.5 lb

polish sausage, cooked and cut in 1/2" pieces
8 oz

noodles, uncooked
32 oz

sauerkraut, rinsed, drained
1 Tbsp

mustard
1/2 c

onion, chopped
1 c

milk
2 Tbsp

butter, melted

How To Make polish reuben casserole

1
Combine soup, milk, onion and mustard in medium bowl; blend well.

2
Spread sauerkraut in greased 13 x 9 inch pan; top with uncooked noodles.
3
Spoon soup mixture evenly over toptop with sausage, then cheese.
4
Combine crumbs and butter in small bowl; sprinkle over top.
5
Cover pan tightly with foil and bake in preheated 350 degree oven 1 hour or until noodles are tender - Garnish as desired.
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polish reuben casserole

Ingredients For polish reuben casserole

How To Make polish reuben casserole

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