Classic Reuben Casserole Recipe

  • 10min
  • 1hr 0min
  • 10
  • 6
  • 1 package Polska Kielbasa
  • 1 can (10¾ ounces) condensed cream of mushroom soup
  • 1¼ cup milk
  • ¼ cup chopped onion
  • 1½ teaspoon prepared yellow mustard
  • 1 can (14 ounces) sauerkraut, rinsed and drained
  • 8 ounces (about 4 cups) uncooked egg noodles
  • 4 ounces (1 cup) shredded Swiss cheese
  • ½ cup bread crumbs
  • 2 tablespoons butter, melted
  1. Preheat oven to 350°F. Cut sausage in ½” slices. Stir together soup, milk, onion and mustard in medium bowl.
  2. Spread sauerkraut on bottom of lightly greased 13 x 9-inch baking dish. Place noodles on top of sauerkraut, pressing down lightly. Pour soup mixture evenly over top of noodles. Lay sliced sausage on top of soup; sprinkle with cheese.
  3. Combine bread crumbs and butter in small bowl; sprinkle over cheese. Cover tightly with aluminum foil. Bake 1 hour or until noodles are tender.