2 (10.75 Ounce) Cans Condensed Cream Of Mushroom Soup
1 ⅓ Cups Cream
½ Cup Chopped Onion
1 Tablespoon Prepared Mustard
2 (16 Ounce) Cans Sauerkraut, Rinsed And Squeezed Dry
1 (8 Ounce) Package Egg Noodles
1 ½ Pounds Kielbasa (Polish) Sausage, Cut Into 1/2 Inch Pieces
2 Cups Shredded Swiss Cheese
¾ Cup Whole Wheat Bread Crumbs
2 Tablespoons Butter, Melted
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
Step 3 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.
Step 4 Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.