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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I found this somewhere or another and cannot wait to try it! Ingredients:
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
1 1/3 cups milk |
1/2 cup chopped onion |
1 tablespoon mustard |
2 (16 ounce) cans sauerkraut, rinsed and dried |
1 (8 ounce) package egg noodles |
1 1/2 lbs polish sausage, cut into 1/2 inch pieces |
2 cups swiss cheese |
3/4 cup whole wheat bread crumbs |
2 tablespoons butter, melted |
Directions:
1. preheat oven to 350 degrees F.
2. In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
3. Spread sauerkrout into the bottom of a lightly greased 9 x 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.
4. Cover baking dish tightly with aluminum foil and bake in oven for 1 hour or until noodles are tender.
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