Polish Reuben Casserole

• 2 c. cream of mushroom soup
• 1 1/3 c. milk
• 1/2 c. chopped onion
• 1 Tbsp. prepared mustard
• 2 cans sauerkraut (16 oz.), rinsed and drained
• 1 (8 oz.) pkg. uncooked medium noodles
• 1 1/2 lb. Polish sausage (1/2-inch pieces)
• 2 c. (8 oz.) shredded Swiss cheese
• 3/4 c. whole wheat bread crumbs
• 2 Tbsp. melted butter

1. Combine soup, milk, onion and mustard in medium bowl; blend well.
2. Spread sauerkraut in greased 13 x 9-inch pan.
3. Top with uncooked noodles.
4. Spoon soup mixture evenly over top.
5. Top with sausage, then cheese.
6. Combine bread crumbs and butter in small bowl; sprinkle over top.
7. Cover pan tightly with foil.
8. Bake in preheated 350u0b0 oven for 1 hour or until noodles are tender.
9. Makes 8 to 10 servings.

cream of mushroom soup, milk, onion, mustard, sauerkraut, noodles, sausage, swiss cheese, whole wheat bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905718 (may not work)