Polish Reuben Casserole
- 1 medium onion, diced
- 2 (16 oz.) cans sauerkraut
- 2 cans cream of mushroom soup
- 1 1/3 c. milk
- 1 Tbsp. prepared mustard
- 1 pkg. wide noodles
- 1 1/2 lb. Polish sausage, cut in 1/2 inch pieces
- 2 c. shredded Swiss cheese
- 3/4 c. bread crumbs
- 2 Tbsp. melted butter
- Place sauerkraut in strainer in sink; rinse with cold water. Press to drain well. Combine onion, soup, milk and mustard in bowl; blend well. Grease 13 x 9-inch baking dish. Spread sauerkraut in prepared pan; top with uncooked noodles. Spoon soup mixture evenly over noodles. Top with sausage and cheese. Combine crumbs and butter; sprinkle over top of casserole. Cover and bake at 350u0b0 for 1 hour or until noodles are tender. Serve with warm buns.
onion, sauerkraut, cream of mushroom soup, milk, mustard, wide noodles, sausage, swiss cheese, bread crumbs, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1060218 (may not work)