| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Polish | Ethnic | 6 | Servings |
INGREDIENTS
| 21 1/2 | oz | Condensed cream of mushroom soup |
| 1 1/3 | c | Milk |
| 1/2 | c | Chopped onion |
| 1 | tb | Prepared mustard |
| 32 | oz | Sauerkraut, rinsed and drained |
| 8 | oz | Uncooked medium-width noodles |
| 1 1/2 | lb | Polish sausage, fully cooked, cut into 1/2 inch pieces |
| 2 | c | Shredded Swiss cheese |
| 3/4 | c | Whole wheat bread crumbs |
| 2 | tb | Butter, melted |
INSTRUCTIONS
Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired.
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