Polish Reuben Noodle Casserole (W/Sauerkraut)

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Years back, I was drawn to this recipe for two reasons– the egg noodles do not have to be cooked ahead of time, and… I LIKE SAUERKRAUT!!!!


2 of 15-16 oz. cans sauerkraut, slightly rinsed and drained.
1 of 8 oz. package UNcooked medium width egg noodles.
2 cans cream of mushroom soup
1 and 1/3 cups milk
1 tablespoon prepared mustard
1/2 cup chopped onion (1 medium onion)
1 and 1/2 pounds Polish sausage (OR Lite Kielbasa), cut into 1/2″ slices.
2 cups shredded Swiss cheese (or 8 oz. Swiss Cheese slices)
3/4 cup whole wheat bread crumbs.
2 tablespoons butter, melted.


  • Preheat panggangan to 350-degrees.
  • Grease or spray a 9×13-inch baking dish.
  • Spread the sauerkraut over bottom of the baking dish.
  • Top with UNcooked egg noodles.
  • Mix together the cream of mushroom soup, milk, prepared mustard, and chopped onion.  Stir until well blended.  Spoon this evenly over the top of the egg noodles.
  • Next, top with slices of sausage.
  • Add the layer of Swiss cheese.
  • Combine crumbs and melted butter in a small bowl; sprinkle over top.
  • Cover dish tightly with aluminum foil.
  • Bake at 350-degrees for 1 hour, or until noodles are tender.
I’m often asked for this recipe whenever I
take this casserole to pot luck
doings, — just yesterday, it happened again.

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

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