Polish Rueben Casserole
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2 cans cream of mushroom soup
1-1/3 cup milk
1/2 cup chopped onion
1 Tbsp mustard
2 16-oz cans sauerkraut (rinsed & drained)
1 8-oz pkg medium egg noodles, uncooked
1-1/2 lbs polish sausage, cut into 1/4" pieces
2 cups shredded swiss cheese
3/4 cup bread crumbs
2 Tbsp butter, melted
Combine soup, milk, onions and mustard. Spread sauerkraut in greased 13x9 baking pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine bread crumbs in butter; sprinkle over top
Cover tightly with foil and bake at 350° for 1 hour or until noodles are tender
jackie austin