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Polish Reuben Casserole

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2 can (10 3/4 oz. each) condensed
1-1/3 c. Milk
Cream of mushroom soup
1-1/2 lb. John Morrell Polish Loop Sausage, cut into 1/2 inch pieces
1/2 c. chopped Onion
1 tbsp. Mustard
2 cup (8 oz.) shredded Swiss cheese
2 can (16 oz. each) sauerkraut, rinsed and drained
3/4 c. Whole wheat bread crumbs
2 tbsp. Butter, melted
1 pk. (8 oz.) uncooked Medium-width noodles


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

Serving Size

8 servings