Lottie's Kielbasa Noodle Casserole

"Posted by request. A hearty casserole that my M-I-L frequently made for family gatherings. It was usually served with a tomato salad, pickles and rye bread."
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Ready In:
1hr 15mins


  • 8 -10 slices rye bread (with caraway seeds)
  • 1 cup fresh mushrooms, chopped or 1 cup dried mushroom, that have been soaked and drained
  • 1 medium onion, cubed and divided
  • 1 tablespoon flour
  • 34 cup whole milk
  • 1 12 cups sour cream
  • 1 -2 cup chicken stock (or broth)
  • 2 lbs sauerkraut, rinsed & very well drained
  • 1 tablespoon prepared mustard
  • 8 ounces medium wide egg noodles, parboiled & drained
  • 1 12 lbs cooked kielbasa, cut into 1/2 inch thick pieces
  • 12 lb ground pork
  • 1 12 cups shredded swiss cheese
  • 12 - 34 cup rye breadcrumbs
  • 3 tablespoons butter, softened
  • 2 tablespoons butter, melted


  • Shred about 2 slices of bread, to make 1/2-3/4 cups of rye bread crumbs (set aside).
  • Butter enough of the remaining rye bread to line the bottom of a large casserole, place it buttered side down.
  • In a skillet, add 1 tablespoon butter and saute 1/2 the onions with the ground pork until onions are lightly browned.
  • Mix onion, pork and any drippings into sauerkraut.
  • In same skillet, add 2 tablespoons butter and saute remaining onions and mushrooms until onions are clear.
  • In small saucepan, combine sour cream, mustard, milk and 1 tablespoon flour, mix well and heat over low heat, stirring constantly, until it thickens.
  • Gradually stir in broth, continue heating and stirring until sauce thickens again.
  • Stir mushroom mixture into sauce.
  • Spread sauerkraut mixture evenly over bread in casserole pan.
  • Spread parboiled noodles evenly over sauerkraut.
  • Pour sauce mixture evenly over noodles.
  • Cover noodles with a layer of kielbasa.
  • Mix melted butter with bread crumbs, and spread over kielbasa.
  • Cover casserole pan tightly with tin foil.
  • Bake in preheated 350°F oven for about 25-35 min.
  • or until noodles are tender.
  • Remove foil, cover the top of casserole with shredded cheese.
  • Return to oven uncovered and bake about another 10 minutes or until cheese is melted and bubbly.
  • **Shortcut: You can substitute two 10 1/2 ounce cans Cream of Mushroom soup and 1 1/2 cups of milk for the"scratch sauce" (mushrooms, milk, sour cream, flour and broth).
  • Mix soup, mustard, remaining sauted onions and milk together well and use in place of"scratch sauce".

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  1. this is COMFORT FOOD! Hubby and I loved it, but the kids don't like sauerkraut. I did use the mushroom coup instead of making the sauce from scratch. But I still added 1 TBS of prepared mustard. Excellent flavor.


I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
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