homecook
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POLISH REUBEN CASSEROLE
1 medium onion, diced
2 (16 oz.) cans sauerkraut
2 cans cream of mushroom soup
1 1/3 c. milk
1 T. prepared mustard
1 (8 oz.) package medium width noodles
1½ lb. Polish sausage, cut in 1/2 inch pieces
2 c. shredded swiss cheese
3/4 c. whole wheat bread crumbs (or rye)
2 T. butter, melted
Preheat oven to 350°. Grease (13 x 9 inch) pan. Place kraut in a colander in the sink and rinse with cold water; press to drain. Combine onion, soup, milk and mustard in a medium bowl; blend well. Spread the sauerkraut in the prepared pan. Top with the uncooked noodles. Pour the soup mixture evenly over the noodles. Top with the sausage and the cheese. Combine the crumbs and the butter and sprinkle on top. Cover tightly with foil and bake one hour or till the noodles are tender.
NOTE: If you add a little caraway seed "to your taste" it is a nice flavor (about 1 T.). Just mix it in the soup mixture before spreading over the noodles.
Barb
1 medium onion, diced
2 (16 oz.) cans sauerkraut
2 cans cream of mushroom soup
1 1/3 c. milk
1 T. prepared mustard
1 (8 oz.) package medium width noodles
1½ lb. Polish sausage, cut in 1/2 inch pieces
2 c. shredded swiss cheese
3/4 c. whole wheat bread crumbs (or rye)
2 T. butter, melted
Preheat oven to 350°. Grease (13 x 9 inch) pan. Place kraut in a colander in the sink and rinse with cold water; press to drain. Combine onion, soup, milk and mustard in a medium bowl; blend well. Spread the sauerkraut in the prepared pan. Top with the uncooked noodles. Pour the soup mixture evenly over the noodles. Top with the sausage and the cheese. Combine the crumbs and the butter and sprinkle on top. Cover tightly with foil and bake one hour or till the noodles are tender.
NOTE: If you add a little caraway seed "to your taste" it is a nice flavor (about 1 T.). Just mix it in the soup mixture before spreading over the noodles.
Barb
