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Polish reuben casserole

by Audrey Berta


  • 2 cans condensed cream of mushroom soup
  • 1 ½ cups milk
  • ½ cup copped onion
  • 1 tablespoon prepared mustard
  • 2 cans sauerkraut rinsed and drained
  • 1 package 8 oz uncooked medium width noodles
  • 1 ½ pounds Polish sausage cut into ½ inch pieces
  • 2 cups shredded Swiss cheese
  • ¾ cup whole wheat crumbs
  • 2 tablespoons butter melted


  • Combine soup, milk, onion, and mustard in medium bowl
  • Spread sauerkraut in greased 13x9 inch pan
  • Top with uncooked noodles
  • Spoon soup mixture evenly over top
  • Top with sausage
  • Then cheese over the sausage
  • Combine crumbs and butter in small bowl
  • Sprinkle over the top
  • Cover pan tightly with foil.
  • Bake in preheated 350 degree oven for 1 hour.
  • Garnish as desired