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Polish Reuben Casserole 2 cans cream of mushroom soup 1 1/3 cup milk 1 Tbsp. prepared mustard 1/2 cup chopped onion 2 (14 oz.) cans sauerkraut, rinsed and drained 1 (8 oz.) pkg. egg noodles, uncooked 1 lb. fully cooked Polish sausage, cut in 1/2 inch pieces 1 1/2 cup shredded Swiss cheese 3/4 cup soft whole wheat bread crumbs 1 Tbsp. margarine, melted In a large bowl, combine soup, milk, mustard and onion. Stir in sauerkraut, noodles and sausage pieces. Spoon mixture into greased 3 quart rectangular baking dish. Sprinkle with cheese. Combine bread crumbs and margarine. Sprinkle over noodles. Bake, covered, at 350 degrees for 1 hour. Makes 8 servings. |
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