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Polish Reuben Casserole Recipe

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. YIELD: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 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 (8 ounces) shredded Swiss cheese
  • 1/2 cup soft rye bread crumbs
  • 2 tablespoons butter, melted


  • 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.

Nutritional Facts

1 cup: 341 calories, 21g fat (10g saturated fat), 72mg cholesterol, 827mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 14g protein.

Reviews for Polish Reuben Casserole

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dbmw2014 User ID: 8699442 242353
Reviewed Jan. 23, 2016

"Very yummy! Will definitely make again."

dschultz01 User ID: 1076910 84702
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!"

MS LISA User ID: 5279129 38602
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."

sauregurke User ID: 526415 112774
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."

lgaylej User ID: 2711599 112744
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."

mtwoman2257 User ID: 1820111 107897
Reviewed Jan. 15, 2009

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

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