Polish Reuben Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
21 1/2 ounce: Condensed cream of mushroom soup,
1 1/3 cup: Milk,
1/2 cup: Chopped onion,
1 tbsp: Prepared mustard,
32 ounce: Sauerkraut, rinsed and drained
8 ounce: Uncooked medium-width noodles,
1 1/2 lbs: Polish sausage, fully cooked, cut into 1/2 inch pieces
2 cup: Shredded Swiss cheese,
3/4 cup: Whole wheat bread crumbs,
2 tbsp: Butter, melted
Directions:
Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked
noodles. Spoon soup mixture evenly over top. Top with sausage, then
cheese. Combine crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour
or until noodles are tender. Garnish as desired.
Source from luhu.jp
Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked
noodles. Spoon soup mixture evenly over top. Top with sausage, then
cheese. Combine crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour
or until noodles are tender. Garnish as desired.
Source from luhu.jp
Tags
Ethnic