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Reuben Casserole Recipe

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“I came across this recipe 25 years ago, and now it’s one of my favorites,” writes Sally Mangel of Bradford, Pennsylvania. Sauerkraut, kielbasa and Swiss cheese combine for a creamy, reuben-style entree.

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Reuben Casserole Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1-1/2 cups uncooked egg noodles
2/3 cup condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
2 tablespoons chopped onion
3/4 teaspoon prepared mustard
1 can (8 ounces) sauerkraut, rinsed and well drained
1/3 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1/2 cup shredded Swiss cheese
3 tablespoons soft whole wheat bread crumbs
1-1/2 teaspoons butter, melted

Directions

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the soup, milk, onion and mustard; set aside.
Spread sauerkraut into a 1-qt. baking dish coated with cooking spray. Drain noodles; place over sauerkraut. Layer with soup mixture and kielbasa; sprinkle with cheese.
In a small bowl, combine bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Yield: 2 servings.

Nutritional Facts 2 cups (prepared with reduced-fat butter) equals 587 calories, 37 g fat (15 g saturated fat), 109 mg cholesterol, 2,315 mg sodium, 40 g carbohydrate, 5 g fiber, 26 g protein.

Originally published as Reuben Casserole in Cooking for 2 Fall 2008, p33

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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