INGREDIENTS
2
cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1‑1/3
cups milk
1/2
cup chopped onion
1
tablespoon prepared mustard
2
cans (16 ounces each) sauerkraut, rinsed and drained
1
package (8 ounces) uncooked medium noodles
1‑1/2
pounds Polish sausage, cut into 1/2-inch pieces
2
cups (8 ounces) shredded Swiss cheese
3/4
cup whole wheat bread crumbs
2
tablespoons butter, melted
PREPARATION:
- Cover dish tightly with foil. Bake about 1 hour or until noodles are tender.
- Preheat oven to 350°F. Grease 13X9-inch baking dish.
- Combine soup, milk, onion and mustard in medium bowl; blend well.
- Spread sauerkraut in prepared dish. Top with uncooked noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with cheese. Combine bread crumbs and butter in small bowl; sprinkle over casserole.
This recipe appears in:
European
