Sauerkraut Reuben Casserole

By The Krautfather  

September 24, 2012

  • Cook: 1 min


2 cans (10-3/4 oz. ea.) condensed cream of mushroom soup, undiluted

1-1/3 cups milk

1/2 cup onion, chopped

1 TB prepared mustard

2 cans (16 oz. ea.) sauerkraut, rinsed and drained

1 pkg. (8 oz.) uncooked medium noodles

1-1/2 lb. Polish sausage, cut into 1/2" pieces

2 cups (8 oz.) Swiss cheese, shredded

3/4 cup whole wheat bread crumbs

2 TB butter, melted


1Preheat oven to 350° F. Grease 9" x 13" baking dish.

2Combine soup, milk, onion and mustard in medium bowl; blend well.

3Spread sauerkraut in prepared dish. Top with uncooked noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with cheese. Combine bread crumbs and butter in small bowl; sprinkle over casserole.

4Cover dish tightly with foil. Bake about 1 hour or until noodles are tender.


Nutrition Facts

Serving Size8

0 Reviews

All fields and a star-rating are required to submit a review.