Polish Reuben Bake Recipe

Name: Polish Reuben Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 3/4 ounce) cans cream of mushroom soup; 1 ⅓ cups milk; 1 small chopped onion; 1 tablespoon prepared yellow mustard; 2 (16 ounce) cans sauerkraut; 1 (8 ounce) packagemedium-wide noodles; 1 12 lbs Polish sausage, cut into 1/2in pieces; 2 cups shredded swiss cheese; ¾ cup breadcrumbs; 2 tablespoons melted butter

Servings: persons

2 (10 3/4 ounce) cans cream of mushroom soup
1 ⅓ cups milk
1 small chopped onion
1 tablespoon prepared yellow mustard
2 (16 ounce) cans sauerkraut
1 (8 ounce) packagemedium-wide noodles
1 12 lbs Polish sausage, cut into 1/2in pieces
2 cups shredded swiss cheese
¾ cup breadcrumbs
2 tablespoons melted butter

1
Preheat oven to 350 degrees.
2
Lightly grease a 13x9 inch baking dish.
3
Combine mushroom soup, milk, chopped onion and mustard in medium bowl until well blended.
4
Spread sauerkraut in prepared baking dish.
5
Top with noodles.
6
Spoon soup mixture evenly over noodles; cover with sausage.
7
Top with shredded Swiss.
8
Combine bread crumbs and butter in a small bowl; sprinkle over Swiss.
9
Cover dish tightly with foil.
10
Bake until noodles are tender, about 1 hour.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 3/4 ounce) cans cream of mushroom soup, 1 ⅓ cups milk, 1 small chopped onion, 1 tablespoon prepared yellow mustard, and more.

Yes, Polish Reuben Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polish Reuben Bake

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