Reuben Casserole

I found this somewhere or another and cannot wait to try it!

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 2 (10 3/4ounce) cans  condensed cream of mushroom soup
• 1 1⁄3 cups milk
• 1⁄2 cup  chopped onion
• 1  tablespoon mustard
• 2 (16 ounce) cans sauerkraut, rinsed and dried
• 1 (8 ounce) package  egg noodles
• 1 1⁄2 lbs Polish sausage, cut into 1/2 inch pieces
• 2  cups swiss cheese
• 3⁄4 cup  whole wheat bread crumbs
• 2  tablespoons butter, melted

Directions

1. preheat oven to 350 degrees F.
2. In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
3. Spread sauerkrout into the bottom of a lightly greased 9 x 13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
4. Cover baking dish tightly with aluminum foil and bake in oven for 1 hour or until noodles are tender.