Polish Reuben Casserole
Created by dienia b on July 6, 2020
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #35224
Ingredients
- 1 can (16 ounces) sauerkraut,drained
- 1 package (8 ounces ) dry egg noodles
- 1 can (10 ounces) cream of mushroom soup
- 1 can (10 ounces) cream of celery soup
- 1 1/2 cup milk
- 1/4 cup water
- 1/2 cup onions,chopped
- 1 tablespoons mustard
- 1 pound polish sausage ,sliced
- 8 ounces swiss cheese,shredded
- Topping:
- 1 cup bread crumbs
- 2 tablespoons butter,melted
How to Make
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Step 1: Spread the kraut in greased 9x13 pan
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Step 2: Top with the noodles
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Step 3: Sprinkle on onions
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Step 4: In bowl
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Step 5: Mix soups mustard and rinse cans out with water
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Step 6: Milk
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Step 7: Mix until smooth
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Step 8: Spoon over onions
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Step 9: Put sausage over
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Step 10: Then sprinkle cheese over top
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Step 11: Sprinkle bread crumbs ad butter
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Step 12: Cover tightly
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Step 13: Bake 350 degrees for 60 minutes or until noodles are done
Nutritional Facts
- Serving Size: 1 (424.6 g)
- Calories 1038.1
- Total Fat - 59.6 g
- Saturated Fat - 24 g
- Cholesterol - 244.8 mg
- Sodium - 1669 mg
- Total Carbohydrate - 72.3 g
- Dietary Fiber - 2.7 g
- Sugars - 25.6 g
- Protein - 51.2 g
- Calcium - 668.4 mg
- Iron - 4.4 mg
- Vitamin C - 1.2 mg
- Thiamin - 1.2 mg