Diva Tasting: Ruben Casserole…

Ruben Casserole


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.


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