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Contest-Winning Reuben Casserole

 Contest-Winning Reuben Casserole
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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Contest-Winning Reuben Casserole (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer