A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Polish Reuben Casserole
- add review
- #229
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 ounces egg noodles, uncooked
28 ounces Bavarian sauerkraut, drained
20 ounces condensed cream of mushroom soup, undiluted
1 cup milk
1 medium onion, chopped
1 tablespoon prepared mustard
1 pound Polish sausage or kielbasa, halved and cut into -inch pieces
2 cups shredded Swiss cheese
1/2 cup soft rye bread crumbs
2 tablespoons butter or margarine, melted
directions
Cook noodles according to package directions; drain.
Spread sauerkraut in a greased shallow four-quart baking dish. Top with noodles. In a bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage and sprinkle with cheese.
Combine bread crumbs and butter; sprinkle over the top. Cover and bake in a 350 degrees F oven for 30 to 35 minutes or until heated through.
added by
blazer
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
May 12, 2006
This was pretty darn good recipe for Reuben casserole We used spicy turkey brats (lower in fat) instead of polish sausage with good results. Can be assembled ahead of time (minus the bread crumbs) if need be. Definitely a keeper!