Polish Reuben Casserole

• 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

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 350u0b0 for 30-35 minutes or until golden brown and bubbly.

egg noodles, bavarian sauerkraut, condensed cream, milk, onion, mustard, sausage, swiss cheese, soft rye bread crumbs, butter

Taken from www.tasteofhome.com/recipes/polish-reuben-casserole/ (may not work)