||POLISH REUBEN CASSEROLE
||casserole, polish, ethnic
21 1/2 oz Condensed cream of mushroom
1 1/3 c Milk
1/2 c Chopped onion
1 tb Prepared mustard
32 oz Sauerkraut, rinsed and
8 oz Uncooked medium-width
1 1/2 lb Polish sausage, fully
-cooked, cut into 1/2 inch
2 c Shredded Swiss cheese
3/4 c Whole wheat bread crumbs
2 tb Butter, melted
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.