Polish Reuben Casserole

Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cups milk
1/2 cup chopped onion
1 tablespoon prepared mustard
2 (16 ounce) cans sauerkraut, rinsed and squeezed dry
1 (8 ounce) package egg noodles
1 1/2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
2 cups shredded Swiss cheese
3/4 cup whole wheat bread crumbs
2 tablespoons butter, melted

Procedure:

Preheat oven to 350 degrees F (175 degrees C). 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 9×13 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. Makes 8 servings.