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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I came across this recipe 25 years ago, and now it's one of my favorites. Sauerkraut, kielbasa and Swiss cheese combine for a creamy, Reuben-style entree. Ingredients:
1-1/2 cups uncooked egg noodles |
2/3 cup condensed cream of mushroom soup, undiluted |
1/3 cup 2% milk |
2 tablespoons chopped onion |
3/4 teaspoon prepared mustard |
1 can (8 ounces) sauerkraut, rinsed and well drained |
1/3 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1/2-inch slices |
1/2 cup shredded swiss cheese |
3 tablespoons soft whole wheat bread crumbs |
1-1/2 teaspoons butter, melted |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the soup, milk, onion and mustard; set aside.
2. Spread sauerkraut into a 1-qt. baking dish coated with cooking spray. Drain noodles; place over sauerkraut. Layer with soup mixture and kielbasa; sprinkle with cheese.
3. In a small bowl, combine bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Yield: 2 servings.
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