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A Cooking Adventure with Thom


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Polish Reuben Casserole

www.fbnr.com
Serves: 8

 

 

 

Ingredients


2 cans (10 ounces each) condensed cream of mushroom soup
1 cups milk
cup chopped onion
1 tablespoon prepared mustard
2 cans (16 ounces each) sauerkraut, rinsed and drained
1 package (8 ounces) uncooked medium-width noodles
1 pounds Polish sausage, cut into -inch pieces
2 cups (8 ounces) shredded Swiss cheese
cup whole wheat bread crumbs
2 tablespoons butter, melted butter

Cooking Method


Preheat oven to 350F. 

 

Grease 139-inch baking dish.

Combine soup, milk, onion and mustard in medium bowl; blend well. 

  1. Spread sauerkraut in prepared dish. 

  2. Top with uncooked noodles. 

  3. Spoon soup mixture evenly over noodles; cover with sausage. 

  4. Top with cheese. 

  5. Combine bread crumbs and butter in small bowl; sprinkle over casserole.

  6. Cover dish tightly with foil. 

  7. Bake about 1 hour or until noodles are tender. 

  8. Garnish as desired.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183