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.
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Original recipe from Pennsylvania Cooking
Video inspiration from Helga's Pennsylvania Cooking
Kielbasa Loaf: 1/2 Recipe:
1 1/4 lbs Ground pork
1 1/4 lbs ground beef
1 1/2 tablespoon Tenderquick
3/4 teaspoon sugar
1 teaspoon garlic powder
3/4 teaspoon black pepper
1 1/2 teaspoons mustard seed or fresh ground mustard seed
1 Cup ice water
Mix well, form into loaves on a sheet or in a cast iron skillet (better flavor) and bake at 400 F for 1 hr. Remove, let rest and cool, serve.
Kiebasa Loaf Whole recipe -- Makes 3-4 loaves
2 1/2 lbs Ground pork
2 1/2 lbs ground beef
3 tbs Tenderquick
1/2 tbs sugar
1 tbs garlic powder
1/2 tbs black pepper
1 tbs mustard seed or fresh ground mustard seed
2 C ice water
Mix well, form into loaves on a sheet or in a cast iron skillet (better flavor) and bake at 400 F for 1 hr. Remove, let rest and cool, serve.
Noodles & Sauerkraut Casserole Recipe
Noodles & Sauerkraut Casserole Recipe
Reuben Casserole
This Reuben casserole has all the flavors of your favorite Reuben sandwich in a casserole. Layers of corned beef, sauerkraut, Swiss cheese, Thousand Island dressing and bow tie noodles make this Reuben delicious. A clever twist on the traditional deli Reuben Sandwich. Turn it into a casserole and feed a crowd.
Get the recipe and print it:
0:00 Introduction and photo of reuben casserole
0:13 cook and drain bow tie pasta, thinly slice and fry corned beef a few minutes
0:19 layer this in a 9 X 13 baking dish with sauerkraut, caraway seeds, thousand island salad dressing
0:25 shred the Swiss cheese and layer that on. Bake at 400 degrees F. for 30 minutes
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Get Ready for the Holidays: Reuben Casserole
Sue Mallick with Food City presents a fresh recipe for Reuben Casserole at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.
Ingredients:
5 cups uncooked egg noodles
2 cans sauerkraut, rinsed and well drained
2 cans cream of chicken soup
3/4 cup milk
1/2 cup chopped onion
3 tbsp spicy brown mustard
3/4 lb chopped corn beef
2 cups shredded Swiss cheese
1/2 cup bread crumbs
Cook egg noodles. In a large bowl, combine sauerkraut, soup, milk, onion, and mustard. Stir in noodles when they are cooked and drained. Spread mixture in a 13 x 9 baking dish and sprinkle with corned beef and cheese. Top with bread crumbs. Bake uncovered in a 350 degree oven for 40 to 50 minutes or until bubbly. Can be served as an appetizer with party rye slices.
Rueben Casserole
A unique one-dish meal based on the classic deli sandwich