Polish Reuben Casserole

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If you like sauerkraut, you will probably like this a lot– if you don’t,… you won’t!  But,… the sauerkraut, being both drained and rinsed, is ‘toned down’ a bit.



Hungry for kraut, I made this for supper last night.  This recipe is ‘around’— it is also in the cookbook published by the women of the local Lutheran church– this was submitted by Delores L.  I like to make this casserole at least a few times a year.  The italicized words in the ingredient list belong to me.
8-10 servings
  • 2 cans reduced-fat version of cream of mushroom soup
  • 1/2 cup chopped onion
  • 1 and 1/3 cup milk
  • 1 tablespoon prepared mustard
  • 1 large (29 oz.) can of sauerkraut, drained, rinsed and patted dry.  I think you could easily get away with using only one of the 15-oz. cans if you want a thinner layer of kraut in the bottom.
  • 8 oz. package  medium width egg noodles, uncooked
  • 1 pound Polish sausage (or lower fat Kielbasa), cut into 1/2″ pieces
  • 2 cups (8 oz.) shredded Swiss cheese, OR 8 oz. pkg of Swiss cheese slices
  • 3/4 cup whole wheat bread crumbs
  • 2 tablespoons butter, melted
  • Combine soup, onion, milk and mustard in medium bowl; blend well. Set aside.
  • Spread drained, rinsed and patted-dry sauerkraut in greased 9×13″ pan
  • Top with uncooked egg noodles.
  • Spoon soup mixture evenly over noodle layer.
  • Top with cut sausage pieces, then the layer of cheese.
  • Combine crumbs and butter in small bowl; sprinkle over top of cheese layer.
  •   Cover pan tightly with aluminum foil;
  • Bake at 350-degrees for about 1 hour and 15 minutes, or until noodles are tender (not rubbery).

Source Recipe: http://milkmaidrecipebox.blogspot.com

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