Polish Reuben Casserole
Total TimePrep: 20 min. Bake: 30 min.
This is a favorite recipe of my husband and myself. I have been making it for almost 40 years and it is quick to make and freezes well too. I usually make it in two smaller pans and freeze one for another meal.
I thought this was very tasty! The sauce wasn't overpowering, like I thought it would be. I think the milk thinned it out well enough. I cut the recipe in half for me and my husband. I still used the full 1 tbsp of mustard (I used Dijon), and I feel like it still could have used a bit more (personal preference). I also used the full amount of rye bread topping and think that too could have had more. There was a lot of sauerkraut which was great because that's what I wanted! Not much in the way of noodles, ratio-wise, but that's ok because that's not really the focus int his dish. Overall, I very much enjoyed this and will make it again.
Very yummy! Will definitely make again.
Made this for a family reunion (polish!) and had to email the recipe to several people afterwards. Came out very good!
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.
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.
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.
what is the difference with bavarian sauerkraut and any other kraut? anyone know?