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Polish Reuben Casserole Recipe

Read Reviews (5)
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People are always asking me for this recipe. It's easy to assemble and great to take to potlucks, which we have a lot of in our farming community.—Imogene Peterson, Ontario, Oregon
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12-14 servings

Ingredients

  • 1 package (8 ounces) egg noodles
  • 2 cans (14 ounces each) Bavarian sauerkraut, drained
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups milk
  • 1 medium onion, chopped
  • 1 tablespoon prepared mustard
  • 1-1/2 pounds Polish sausage or Johnsonville® Polish Kielbasa Sausage, halved and cut into 1/2-inch slices
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/2 cup soft rye bread crumbs
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving (1 cup) equals 341 calories, 21 g fat (10 g saturated fat), 72 mg cholesterol, 827 mg sodium, 22 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4-qt. baking dish. Top with noodles. In a large bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese.
  2. Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 30-35 minutes or until golden brown and bubbly. Yield: 12-14 servings.
Originally published as Polish Reuben Casserole in Casserole Cookbook 2001, p173

Nutritional Facts

1 serving (1 cup) equals 341 calories, 21 g fat (10 g saturated fat), 72 mg cholesterol, 827 mg sodium, 22 g carbohydrate, 1 g fiber, 14 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Polish Reuben Casserole(5)

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   (4)
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MY REVIEW
Reviewed Mar. 13, 2011

Made this for a family reunion (polish!) and had to email the recipe to several people afterwards. Came out very good!

MY REVIEW
Reviewed Oct. 20, 2010

A great comfort dish, easy to make and delicious!

I did add 2 cups of mushrooms just for a slight variation the second time I made it. It's a keeper recipe!! Thank you.

MY REVIEW
Reviewed Jan. 23, 2009

I prefer Bavarian sauerkraut,It is sweeter and most of the time it has caraway (not rye) seed in them.You hardly have to rinse it.Bush Bavarian Sauerkraut is the best.

MY REVIEW
Reviewed Jan. 15, 2009

I'm not sure but I do know there is a kind with rye seeds in it.  I was raised on the 'plain' sauerkraut and once bought some that didn't quite look right when I went to cook it.  It had rye seeds in it.  Since I don't care for rye, of course it didn't taste good to me.  Try both kinds if you aren't sure which one you like.

MY REVIEW
Reviewed Jan. 15, 2009

what is the difference with bavarian sauerkraut and any other kraut? anyone know?

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