- 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
- 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.
Reviews for Contest-Winning Reuben Casserole
"I don't usually give 5 stars but this dish was that good! I did add a touch of Thousand Island type dressing to give it more of a Reuben taste and it was perfect. The sauce mixture with the sausage and noodles. I also loved that it uses sausage instead of corned beef - as I can't find that as often."
"Simple and good. I'm not sure if Reuben Casserole is the best name for it though. Maybe just Polonaise Casserole?"
"Had to try this, sounded like something my bohemian mom and slovakian mom in law served.A little different, but very tasty and easy to put together, will do again. Doubled the recipe and perfect for 4 big eaters. Also added a can of mushroom. Thanks"
"I doubled the recipe and was really pleased with how it turned out. Quick to put together and tasty."
"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."