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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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
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