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Reuben Casserole with Sauerkraut

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
8 servings
Dinner Polish
Reuben Casserole with Sauerkraut
Ingredients
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 1/3 cups milk
  • 1/2 cup chopped onion
  • 1 tablespoon prepared mustard
  • 2 (16 ounce) cans sauerkraut, rinsed and squeezed dry
  • 1 (8 ounce) package egg noodles
  • 1 1/2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
  • 2 cups shredded Swiss cheese
  • 3/4 cup whole wheat bread crumbs
  • 2 tablespoons butter, melted
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Take a medium-sized bowl and merge the soup, milk, finely chopped onion, and mustard in a harmonious blend. Ensure everything is well combined before placing it aside for the time being.
3
Place a layer of sauerkraut at the bottom of a 9x13 inch baking dish that has been lightly coated with cooking spray. Add a layer of uncooked noodles on top, followed by an even distribution of the soup mixture over the noodles. Cover this layer with sliced sausage and finish it off with a generous helping of cheese.
4
In a small bowl, mix together crushed bread crumbs and melted butter until they form a cohesive unit. Sprinkle this mixture evenly over the cheese layer.
5
Cover the entire baking dish with a tight-fitting lid made of aluminum foil and bake it in the preheated oven for 1 hour, or until the noodles have become tender and palatable.