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Polish Rueben Casserole
Recipe courtesy North Dakota Wheat Commission

2 (10-ounce) cans cream of mushroom soup
1 1/3 cups milk
1 tablespoon prepared mustard
1/2 cup chopped onion
2 (16-ounce) cans sauerkraut; rinsed and drained
8-ounce package uncooked, medium width, egg noodles
1 1/2 pounds polish sausage, cut into 1/2 inch pieces
2 cups (8 ounces) shredded Swiss cheese
3/4 cup whole wheat bread crumbs
2 tablespoons butter, melted

In a bowl, mix soup, milk, mustard and onion until blended. Spread sauerkraut in a greased 9 x 13 inch baking dish. Top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with sausage pieces, then cheese. In a small bowl stir together crumbs and melted butter; sprinkle over cheese layer. Cover tightly with foil. Bake at 350 degrees for 1 hour or until noodles are tender. (Country style sausage may be substituted.)

Makes 8-10 servings.

Nutritional Information