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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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People are always asking me for this recipe. It's easy to assemble and great to take to potlucks, which we have a lot of in our farming community.Imogene Peterson, Ontario, Oregon Ingredients:
1 package (8 ounces) egg noodles |
2 cans (14 ounces each) bavarian sauerkraut, drained |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1-1/3 cups milk |
1 medium onion, chopped |
1 tablespoon prepared mustard |
1-1/2 pounds polish sausage or johnsonville® polish kielbasa sausage, halved and cut into 1/2-inch slices |
2 cups (8 ounces) shredded swiss cheese |
1/2 cup soft rye bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4-qt. baking dish. Top with noodles. In a large bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese.
2. Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 30-35 minutes or until golden brown and bubbly. Yield: 12-14 servings.
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