Polish Reuben Casserole Marble Rye Croutons

Polish Reuben Casserole Marble Rye Croutons

We may earn money or products from the companies mentioned in this post.

Polish Reuben Casserole

with Homemade Marble Rye Croutons

Polish Reuben Casserole is our version of the Classic Reuben Sandwich. Only we it made into a casserole instead of a sandwich. Smoked Polish sausage, sauerkraut and Swiss cheese are used. Medium noodles replace the rye bread and homemade marble rye croutons top the casserole. Cream of mushroom soup is combined with thousand island dressing, for a different yet delicious casserole the whole family will enjoy.

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Forgot the Croutons

Polish Reuben Casserole is topped with homemade marble rye croutons and then the croutons are dotted with butter. You can probably see by the pictures, that I forgot to top the casserole with the marble rye croutons. Dang it all! Have you ever done that? Forgot to add something? I made the croutons but forgot to put them on top of the casserole….shoot! The casserole was still great without the croutons but adding the homemade marble rye croutons definitely adds that extra yum to the dish. So make your marble rye croutons first then make the casserole. This way you won’t forget to cover the top of the casserole with the marble rye croutons, which in my humble opinion makes this casserole extra special.

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Polish Reuben Casserole with Marble Rye Croutons
Prep Time
20 mins
Cook Time
45 mins
 

A delicious comforting casserole

Course: Main Dish
Cuisine: All-American
Keyword: Polish, sauerkraut, swiss cheese
Servings: 8 Servings
Ingredients
  • 1/2 soup can milk
  • 1/3 cup Thousand Island salad dressing
  • 1/3 cup chopped onion
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds smoked Polish sausage, cut into 1/2-inch slices
  • 2 cups shredded Swiss cheese
  • salt and pepper, to taste
  • Homemade Marble Rye Croutons
  • 6 to 8 slices slightly stale marble rye bread
  • 1/4 cup butter
  • 1 clove garlic, minced
  • 2 teaspoons oregano
  • sea salt, to taste
  • 1 tablespoon butter, cubed
Directions
  1. Preheat oven to 375º
  2. Rub a baking sheet with a stick of butter to coat.
  3. Cut slices of bread into bite-size cubes or pieces.
  4. Lay bread cubes on prepared baking sheet in a single layer.
  5. Melt butter and whisk in garlic and oregano.
  6. Drizzle over the top of the bread cubes.
  7. Bake for 5 minutes, turn bread over, continue this method, every 5 minutes until bread is toasted to your desired crispiness or about 20 minutes total. Watch closely.
  8. Remove from oven and sprinkle with sea salt.
  9. Preheat oven to 350º.
  10. Combine soup, milk, salad dressing, onion, and mustard in medium bowl; blend well.
  11. Spread sauerkraut in greased 2-quart casserole dish.
  12. Top with cooked noodles.
  13. Spoon soup mixture evenly over top of noodles.
  14. Top with sliced smoked sausage.
  15. Sprinkle cheese over the top.
  16. Cover top of casserole with marble rye croutons. Dot with cubed butter.
  17. Cover pan tightly with foil.
  18. Bake in preheated oven for 45 minutes.
  19. Remove foil, bake 15 minutes more or until hot and bubbly.

 

Here are more comfort casseroles you and your family will love. Tater Tot Casserole and Stuffed Chicken Breasts, Reuben Style. Recent Recipe: Grilled Lemon Pound Cake

In this recipe we used Thousand Island Dressing from Kraft and Franks Kraut.


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4 thoughts on “Polish Reuben Casserole Marble Rye Croutons”

    • Well Frances, You have a point there! One I guess I can’t really answer. BUT since I did make this recipe some time ago in 2017, I guess you could say its time to make this recipe again, and update with the croutons included. Lynn

  • Looks great but I’d have to try it with pieces of corned beef instead of the sausage if I was going after a reuban taste.

    I’m German so I prefer traditional sauerkraut but my neighbor always used cream of mushroom soup in hers and I’ll admit, it’s pretty good.

    • Hello Mike,
      I’m also German and prefer Bavarian sauerkraut on my Reuben sandwich and of course a super dark German rye bread with caraway seeds…I’m getting hungry!! Your comment has me thinking..I don’t think I’ve ever posted a recipe for a “good” Reuben sandwich:) Thanks for stopping by today. Lynn

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