How To make Polish Reuben Casserole
21 1/2 oz Condensed cream of mushroom
-soup 1 1/3 c Milk
1/2 c Chopped onion
1 tb Prepared mustard
32 oz Sauerkraut, rinsed and
-drained 8 oz Uncooked medium-width
-noodles 1 1/2 lb Polish sausage, fully
-cooked, cut into 1/2 inch -pieces 2 c Shredded Swiss cheese
3/4 c Whole wheat bread crumbs
2 tb Butter, melted
Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired.
How To make Polish Reuben Casserole's Videos
Recipe for Reuben Chicken from Old Recipe Book
This recipe for Reuben Chicken was amazing with the Sauerkraut and Swiss Cheese. If you would like to be a part of my Facebook page you can like my page at
Recipe For Reuben Chicken
Ingredients
8-10 boneless, skinless chicken thighs
1 bottle Thousand Island Dressing
8-10 slices of Swiss Cheese
1 can of Sauerkraut
Kosher Salt
Coarse Ground Black Pepper
Salt and Pepper your chicken on one side
Pour half of the Thousand Island Dressing in the bottom of the casserole dish. Flip the chicken into the bottom of the casserole dish then salt and pepper the other side. Put the slices of cheese on the chicken, then put one can of sauerkraut on top of that and then pour the rest of the Thousand Island Dressing on top and bake at 350 degrees for one hour.
Ruben Soup
Ruben Soup, this is a great way to use any leftover corned beef you may have laying around. It is easy to make and has a great flavor. As always free printable recipe and instructions can be found at: So be sure to check it out, you will be glad that you did!
Recipe Reuben Casserole
Recipe - Reuben Casserole
INGREDIENTS:
●1 can (14 Ounces) Sauerkraut , rinsed and well drained
●1 cup Thousand Island Salad Dressing
●1 lb Thinly Sliced Deli Corned Beef , cut into strips
●2 cups (8 Ounces) Shredded Swiss Cheese
●4- 6 slices Rye Bread , buttered
Shurfine Reuben casserole
The Shurfine deli has done it again with this unique creation. Everything that is from a Reuben sandwich made into a casserole. Is it any good?
Crakow Casserole (aka Zapiekanka Krakowska)
Cracow Casserole
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 1/3 cup milk
1/2 cup chopped onion
1 tablespoon paprika
1 tablespoon prepared mustard (optional)
1 jar (32 oz) sauerkraut, rinsed and drained
1 package (8 oz) uncooked medium egg noodles
1 1/2 LBS Polish sausage, cut into 1/2-ince pieces
2 cups (8oz) shredded Mozzarella or Swiss cheese
3/4 cup whole wheat bread crumbs
2 tablespoons butter, melted
1) Preheat oven to 350*F
2) Grease 13x9-inch baking dish
3) Combine soup, milk, onion, paprika (and mustard if using) in medium bowl; stir well
4) Spread sauerkraut in prepared dish. Top with noodles. Spoon soup mixture evenly over noodles. Cover with sausage. Top with cheese.
5) Combine bread crumbs and butter in small bowl; sprinkle over casserole.
6) Cover dish tightly with foil. Bake about 1 hour or until noodles are tender.
As always; Eat and enjoy
Kielbasa and Mozzarella Casserole
Full recipe available at
*Ingredients*
chives, mozzarella, oil, pepper, salt, kielbasa
*Recipe*
Preheat the oven to 360 degrees F/180 degrees C.
Crack the eggs over a large bowl and whisk them with salt and pepper. Add the milk in order to make egg wash.
Heat the oil in a cast-iron skillet to a medium high temperature.
Add the kielbasa to the skillet and cook on both sides, until crunchy.
Slice the kielbasa.
Put the slices of kielbasa in an oven ceramic tray, with egg wash and mozzarella.
Sprinkle chives over the tray.
Cook in the oven for 15 minutes.
---------------------
Follow us on:
Facebook:
Instagram:
Twitter:
Pinterest: