Ingredients
(1) 8 oz. package egg noodles

(2) 15 oz cans Bavarian sauerkraut,
drained

(2) 15 oz cans cream of mushroom soup,
undiluted

1 1/3 cups milk

1 medium onion, chopped

1 T. prepared mustard

1 ½ pounds Vollwerth Polish Sausage or
Kielbasa, cut into ½ inch slices

2 cups shredded Swiss cheese

½ cup soft rye bread crumbs

2 T. butter, melted
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Directions
Cook noodles and drain.
Spread sauerkraut in a greased shallow 4
qt. baking dish. Top with noodles.
In a large bowl, combine the soup, milk,
onion and mustard. Pour over the
noodles.
Top with sausage and sprinkle with the
cheese.
Combine bread crumbs and
butter; sprinkle over the top.
Cover and bake at 350° F for 30 - 35
minutes or until golden brown and
bubbly.
Makes about 12
servings.
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