Polish Reuben Casserole

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 1/3 cups milk
• 1/2 cup chopped onion
• 1 tablespoon prepared mustard
• 2 (16 ounce) cans sauerkraut, rinsed and squeezed dry
• 1 (8 ounce) package egg noodles
• 1 1/2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
• 2 cups shredded Swiss cheese
• 3/4 cup whole wheat bread crumbs
• 2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.

Spread sauerkraut into the bottom of a lightly greased 9×13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.

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