Rating: 4.18 stars
74 Ratings
  • 5 star values: 40
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 5

Easy and delicious casserole, using Polish sausage.

Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.

  • 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.

  • Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

Nutrition Facts

628 calories; protein 25.8g; carbohydrates 39.6g; fat 41.1g; cholesterol 112.2mg; sodium 2176.2mg. Full Nutrition
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Reviews (74)

Most helpful positive review

Rating: 5 stars
10/28/2003
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. Read More
(39)

Most helpful critical review

Rating: 1 stars
05/13/2009
First bite was the last bite. Read More
(4)
74 Ratings
  • 5 star values: 40
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
10/28/2003
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. Read More
(39)
Rating: 5 stars
12/28/2003
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. Read More
(13)
Rating: 5 stars
07/19/2007
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! Read More
(12)
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Rating: 4 stars
10/11/2003
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. Read More
(10)
Rating: 4 stars
01/07/2010
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! Read More
(10)
Rating: 4 stars
03/23/2009
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. Read More
(9)
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Rating: 4 stars
10/28/2003
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. Read More
(9)
Rating: 5 stars
03/20/2003
This is a great recipe! I am Housemother of 10 teens and triple the recipe to feed my crew. I have made this many times now have given the recipe to other Housemothers staff and friends. An easy recipe that is tasty (even for the non-sauerkraut eaters!)and easy on the budget. Thanks for sharing! Read More
(5)
Rating: 4 stars
06/23/2003
This was a great recipe. Maybe being of German heritage helped! Really enjoyed it. Read More
(4)
Rating: 1 stars
05/13/2009
First bite was the last bite. Read More
(4)