Polish Reuben Casserole Marble Rye Croutons
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.
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.
Polish Reuben Casserole with Marble Rye Croutons
- 1 can cream of mushroom soup
- 1/2 soup can milk
- 1/3 cup Thousand Island salad dressing
- 1/3 cup chopped onion
- 1 tablespoon Dijon mustard or (Substitute German or Polish mustard)
- 1 can (14-16 oz.) sauerkraut, drained
- 1 8 or 10 oz package (extra wide) egg noodles, cooked until al dente
- 1 1/2 pounds smoked Polish sausage, cut into 1/2-inch slices
- 2 cups shredded Swiss cheese
- salt and pepper, to taste
- 1 tablespoon butter, cubed
- 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
- Preheat oven to 375º
- Rub a baking sheet with a stick of butter to coat.
- Cut slices of bread into bite-size cubes.
- Lay bread cubes on prepared baking sheet in a single layer.
- Melt butter and whisk in garlic and oregano.
- Drizzle over the top of the bread cubes.
- Bake for 5 minutes, toss bread cubes with a wooden spoon, continue this method, stirring every 5 minutes until bread is toasted to your desired crispiness or about 15 minutes. Watch closely.
- Remove from oven and sprinkle with sea salt.
- Reduce oven temperature to 350º.
- Combine soup, milk, salad dressing, onion, and mustard in medium bowl; blend well.
- Spread sauerkraut in greased 2-quart casserole dish.
- Top with cooked noodles.
- Spoon soup mixture evenly over top of noodles.
- Top with sliced smoked sausage.
- Sprinkle cheese over the top.
- Cover top of casserole with marble rye croutons. Dot with cubed butter.
- Cover pan tightly with foil.
- Bake in oven for 45 minutes.
- Remove foil, bake 15 minutes more or until hot and bubbly.
**Note: I’d like to thank the reader who brought to my attention that I forgot to list one can of cream of mushroom soup in the ingredient list. Thanks again!! (And Noodles:)