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Contest-Winning Reuben Casserole Recipe
Contest-Winning Reuben Casserole Recipe photo by Taste of Home

Contest-Winning Reuben Casserole Recipe

Read Reviews (5)
4.67 5
Publisher Photo
I came across this recipe 25 years ago, and now it's one of my favorites. Sauerkraut, kielbasa and Swiss cheese combine for a creamy, Reuben-style entree. —Sally Mangel, Bradford, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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 Johnsonville® Polish Kielbasa Sausage 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

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.

Directions

  1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the soup, milk, onion and mustard; set aside.
  2. 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.
  3. 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.
Originally published as Reuben Casserole in Cooking for 2 Fall 2008, p33

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.

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

Reviews for Contest-Winning Reuben Casserole(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 18, 2014

I doubled the recipe and was really pleased with how it turned out. Quick to put together and tasty.

MY REVIEW
Reviewed May. 18, 2013

I doubled the recipe as I had 4 people eating and it turned out perfect! I thought the combo of the soup an sauerkraut would be weird but it was very, very good.

MY REVIEW
Reviewed Mar. 12, 2013

I have made this twice for my son and myself. I used a whole can of soup, a little more kielbasa and egg noodles. He had several helpings, which is great because he has lately not liked anything I cook! We even ate leftovers another night. A great alternative to the traditional reuben!!

MY REVIEW
Reviewed Jan. 22, 2013

Made this on Monday and it was absolutely delicious!! However, I am not a big fan of cream of mushroom so I substituted it with cream of celery. I did not rinse the sauerkraut, I used the juice and I eliminated the bread crumbs on the top. This was superb...I nice change from other meals & very easy to throw together. He has already said I have to make this again.

MY REVIEW
Reviewed Oct. 20, 2011

A new family favorite. thanks.

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