Print Options

Back to Polish Reuben Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Polish Reuben Casserole

 Polish Reuben Casserole
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
12-14 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 341 calories, 21 g fat (10 g saturated fat), 72 mg cholesterol, 827 mg sodium,

2 of 2

Polish Reuben Casserole (continued)

Nutritional Facts: 22 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.