Recipe by HOUSEWIFEEXTRAORDINAIR
"Easy and delicious casserole, using Polish sausage."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make traditional potato and cheese-filled perogies.
Incredibly simple to make, this tuna casserole really satisfies.
Everything you love about pizza in a simple casserole.