Reuben Casserole

Name: Reuben Casserole
Ingredients: 2 (10 3/4 ounce) cans condensed cream of mushroom soup; 1 13 cups milk; 12 cup chopped onion; 1 tablespoon mustard; 2 (16 ounce) cans sauerkraut, rinsed and dried; 1 (8 ounce) package egg noodles; 1 12 lbs Polish sausage, cut into 1/2 inch pieces; 2 cups swiss cheese; 34 cup whole wheat bread crumbs; 2 tablespoons butter, melted

10 ingredients

8 steps

Ingredients

2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 13 cups milk
12 cup chopped onion
1 tablespoon mustard
2 (16 ounce) cans sauerkraut, rinsed and dried
1 (8 ounce) package egg noodles
1 12 lbs Polish sausage, cut into 1/2 inch pieces
2 cups swiss cheese
34 cup whole wheat bread crumbs
2 tablespoons butter, melted

Directions

1

preheat oven to 350 degrees F.
2

In a medium bowl combine the soup, milk, onion and mustard.
3

Mix well and set aside.
4

Spread sauerkrout into the bottom of a lightly greased 9 x 13 inch baking dish.
5

Top with uncooked noodles, then spoon soup mixture evenly over noodles.
6

Cover all with sausage and top with cheese.
7

Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
8

Cover baking dish tightly with aluminum foil and bake in oven for 1 hour or until noodles are tender.