Polish Reuben Casserole with Marble Rye Croutons
A delicious comforting casserole
Servings 8 Servings
Ingredients
- 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
Instructions
- 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.