| 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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