Recipe by HOUSEWIFEEXTRAORDINAIR
"Easy and delicious casserole, using Polish sausage."
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2 (10.75 ounce) cans
condensed cream of mushroom soup
1 1/3 cups
2 (16 ounce) cans
sauerkraut, rinsed and squeezed dry
1 (8 ounce) package
1 1/2 pounds
kielbasa (Polish) sausage, cut into 1/2 inch pieces
shredded Swiss cheese
whole wheat bread crumbs
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.
First bite was the last bite.
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.
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!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Polish Reuben Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 370
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