Polish Reuben Casserole Recipe - Allrecipes.com
Polish Reuben Casserole Recipe

Polish Reuben Casserole

Recipe by  

"Easy and delicious casserole, using Polish sausage."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
  3. Spread sauerkraut into the bottom of a lightly greased 9x13 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.
  4. Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

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.

Most Helpful Critical Review
May 13, 2009

First bite was the last bite.

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.

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!

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.

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.

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!

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.


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  • 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.

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