Polish Reuben Casserole - cooking recipe

Ingredients

1 medium onion, diced
2 cans sauerkraut (16 oz. each)
2 cans condensed cream of mushroom soup (10 3/4 oz. each)
1 1/3 c. milk
1 Tbsp. prepared mustard
1 pkg. medium width noodles (8 oz.)
1 1/2 lb. Polish sausage, cut into 1/2-inch pieces
2 c. shredded Swiss cheese
3/4 c. whole wheat bread crumbs
bread crumbs
2 Tbsp. butter, melted

Preparation

Preheat oven to 350\u00b0.
Grease a 13 x 9-inch baking dish.
Place sauerkraut in colander in sink.
Rinse with cold water.
Press to drain well.
Combine onion, soup, milk and mustard in a medium bowl.
Blend well.
Spread sauerkraut in prepared pan.
Top with uncooked noodles.
Spoon soup mixture evenly over noodles.
Top with sausage, then cheese.
Combine crumbs and butter.
Sprinkle over the top of the casserole.
Cover pan tightly with foil.
Bake 1 hour or until noodles are tender.
Makes 8 to 10 servings.