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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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    12-14 servings


  • 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 whole milk
  • 1 medium onion, chopped
  • 1 tablespoon prepared mustard
  • 1-1/2 pounds Polish sausage or kielbasa, halved and cut into 1/2-inch slices
  • 2 cups 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.
Nutrition Facts
1 cup: 341 calories, 21g fat (10g saturated fat), 72mg cholesterol, 827mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 14g protein.

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  • Marchrose
    Apr 4, 2020

    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.

  • PrplMonky5
    Mar 18, 2019

    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.

  • dbmw2014
    Jan 23, 2016

    Very yummy! Will definitely make again.

  • dschultz01
    Mar 13, 2011

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

    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.

  • sauregurke
    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.

  • lgaylej
    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.

  • mtwoman2257
    Jan 15, 2009

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