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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.

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

Directions

  • 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,

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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.