Polish Reuben Casserole Recipe

Name: Polish Reuben Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21 1/2 ounces soup, cream of mushroom; 113 cups milk; 1/2 cup onions chopped; 1 tablespoon prepared mustard; 32 ounces sauerkraut rinsed and drained; 8 ounces noodles cooked, medium-width size; 1 1/2 pounds polish kielbasa sausage fully cooked, cut into 1/2 inch pieces; 2 cups swiss cheese shredded; 3/4 cup bread crumbs, whole wheat; 2 tablespoons butter melted

Servings: persons

21 1/2 ounces soup, cream of mushroom
113 cups milk
1/2 cup onions chopped
1 tablespoon prepared mustard
32 ounces sauerkraut rinsed and drained
8 ounces noodles cooked, medium-width size
1 1/2 pounds polish kielbasa sausage fully cooked, cut into 1/2 inch pieces
2 cups swiss cheese shredded
3/4 cup bread crumbs, whole wheat
2 tablespoons butter melted

1
Combine soup, milk, onion and mustard in medium bowl; blend well.
2
Spread sauerkraut in greased 13 x 9 inch pan.
3
Top with uncooked noodles.
4
Spoon soup mixture evenly over top.
5
Top with sausage, then cheese.
6
Combine crumbs and butter in small bowl; sprinkle over top.
7
Cover pan tightly with foil.
8
Bake in preheated 350F (180C) F oven 1 hour or until noodles are tender.
9
Garnish as desired.

4758

kcal

Calories

233

Fat

396

Carbs

234

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: 21 1/2 ounces soup, cream of mushroom, 113 cups milk, 1/2 cup onions chopped, 1 tablespoon prepared mustard, and more.

Yes, Polish Reuben Casserole 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 Casserole

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