Title: Polish Reuben Casserole
Categories: Ethnic
Yield: 6 Servings

21 1/2 oz Condensed cream of mushroom
-soup
1 1/3 c Milk
1/2 c Chopped onion
1 tb Prepared mustard
32 oz Sauerkraut, rinsed and
-drained
8 oz Uncooked medium-width
-noodles
1 1/2 lb Polish sausage, fully
-cooked, cut into 1/2 inch
-pieces
2 c Shredded Swiss cheese
3/4 c Whole wheat bread crumbs
2 tb Butter, melted

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