POLISH REUBEN CASSEROLE

By curly

Ingredients

• 2 cans (10 ¾ oz. each) condensed cream of mushroom soup
• 1 1/3 cups milk
• ½ cup chopped onion
• 1 Tbsp prepared mustard
• 2 cans (16 oz each) sauerkraut, rinsed and drained
• 1 pkg (8 oz) uncooked medium-width noodles
• 1 ½ pounds Polish sausage, cut into ½ inch pieces
• 2 cups (8 oz) shredded Swiss cheese
• ¾ cup whole wheat bread crumbs
• 2 Tbsps butter, melted

Preparation

Step 1

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut into greased 13x9-inch pan. Top with uncooked noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with cheese. Combine bread crumbs and butter in small bowl; sprinkle over cheese. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired.