Prep 10 mins
Cook 1 hr
I love Reuben sandwiches and thought I would give this a try. Turns out my kids LOVED it. I got this from "Grandma's Kitchen".
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 1⁄3 cups milk
- 1 small chopped onion
- 1 tablespoon prepared yellow mustard
- 2 (16 ounce) cans sauerkraut
- 1 (8 ounce) packagemedium-wide noodles
- 1 1⁄2 lbs Polish sausage, cut into 1/2in pieces
- 2 cups shredded swiss cheese
- 3⁄4 cup breadcrumbs
- 2 tablespoons melted butter
- Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish. Combine mushroom soup, milk, chopped onion and mustard in medium bowl until well blended.
- Spread sauerkraut in prepared baking dish. Top with noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with shredded Swiss.
- Combine bread crumbs and butter in a small bowl; sprinkle over Swiss.
- Cover dish tightly with foil. Bake until noodles are tender, about 1 hour.
I made this ahead of time and put it in the fridge, then before putting in the oven topped with the bread crumbs, I used onion bread for the topping, BTW, covered with foil and baked. I think, because I made it ahead the noodles were already soft, there was no need to cover as it was very juicy, so I removed the foil and baked 1/2 hr longer and it was perfect. We loved it. Really good, thanks for posting! Made for Spring PAC 2013
I love everything in this recipe but for some reason didn't care much for the finished product. I know this has to be a personal taste issue as the recipe has received rave reviews. If ever made again I would chop the onion much smaller or omit as mine even after an hour was still crunchy and I would also squeeze the sauerkraut dry instead of just straining it as I had a lot of liquid in bottom of baking pan. The plus to this recipe was it was super fast to put together for a weeknight meal. Again I am sure this was a personal taste thing on my end and the recipe itself great. Made for PAC Fall 2009
DH absolutely loved this! Made only half for the two of us and there was enough left for 2 lunches for him. He said that each day it was tastier and tastier. Used plain dry breadcrumbs, but next time I think I'll use day old rye bread to make my own crumbs. Cooked the noodles beforehand and baked casserole only for 35-40 minutes. Also chopped about 4oz. of fresh mushrooms, fried them in a small amount of oil and mixed in with the sauce. Seemed to add some flavor to the dish.