Polish Reuben Casserole Recipe

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Most Helpful Positive Review

Oct 28, 2003

We enjoyed this very much.Did make some adjustments, however. I scaled the recipe to four servings and it made quite a bit; enough for 6 people. A couple of the reviews mentionned dryness so I cooked the noodles first. No problem with moisture. Instead of whole wheat bread, I used polish rye. I used the food processor since it is a hard bread and this worked well. I melted 2 tablespoons of butter in a skillet and then added the crumbs until butter was absorbed. I think the adjustments made a creamier, more flavorful dish.

—Mama Pepper

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Most Helpful Critical Review

Mar 08, 2007

The noodles really detracted from the taste, this turned out too bland for me.

—Jessica53214

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57 Ratings

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Dec 28, 2003

This was absolutely delicious! It tasted just like a reuben sandwich. I had extra kielbasa, so I also increased the noodle amount slightly and added about 2 heaping tablespoons of sour cream to the soup/milk mixture. Warm, creamy and very comforting. I'll make it again for sure.

—Rachael

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Jul 19, 2007

This recipe is fantastic! I did adjust a bit however, cooking the noodles first and using Rye Bread crumbs, and the results were great! A real crowd pleaser!

—Becky

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Oct 11, 2003

I took this to a family potluck where it went over very well, but I thought it was missing something. The second time I made it I added caraway seed to the soup mixture and used rye bread crumbs instead of whole wheat.

—SCUKROWICZ

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Oct 28, 2003

Very good! A sprinkle of caraway seeds on top of the sauerkraut adds a nice touch. Next time I make this I will use crushed rye crackers for the topping instead of bread crumbs.

—MAT

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Mar 23, 2009

I was recommended this recipe when asking what to do with kielbasa on the recipe exchange. I only used one can of sauerkraut that I rinsed and drained/pressed the water out of VERY well. I used two packages of kielbasa that I sauteed with a whole onion, then drained off the fat. I also made my own breadcrumbs and cooked the egg noodles a bit before layering them in the casserole. This recipe makes A LOT, so if you have a family who eats bigger servings then this would be eight servings. This filled a whole 9x13 glass baking dish. This was good, but I think it could be better, like with a thousand-island type homemade dressing, using chopped pickles instead of cream of mushroom soup with mustard. Perhaps with sour cream and ketchup? As is, it's a tasty casserole, though.

—Sarah Jo

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Jan 07, 2010

Excellent flavor (if you like sauerkraut!)--just beware, this is very filling! Although the leftovers are quite yummy too. I have made half the recipe and it works well in my square casserole. I made it with turkey kielbasa and 98% fat free mushroom soup and it still tasted great! UPDATE: Made this again with rye bread crumbs and it really is much tastier. I cooked for 45 minutes at 350 then took off the foil and stuck it under the broiler for 5 minutes to toast the crumbs...the best!

—ONIOND

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Nutrition

Calories
628 kcal
31%

Carbohydrates
39.6 g
13%

Cholesterol
112 mg
37%

Fat
41.1 g
63%

Fiber
4.8 g
19%

Protein
25.8 g
52%

Sodium
2176 mg
87%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Polish Reuben Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 628
Calories from Fat: 370

% Daily Value *
Total Fat 41.1g 63 %
Saturated Fat 16.5g 82 %
Cholesterol 112mg 37 %
Sodium 2176mg 87 %
Potassium 650mg 18 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 4.8g 19 %
Protein 25.8g 52 %
** Sugars 7.3g
Vitamin A 9 %
Vitamin C 28 %
Calcium 42 %
Iron 47 %
** Thiamin 42 %
Niacin 76 %
Vitamin B6 25 %
Magnesium 25 %
Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.