Cuisine - casserole pg 2 1-26-12
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- Category: Past Issues
Greetings all. Years ago, we attended a friend’s wedding. The celebration was very ‘country,’ with horses in attendance, and a wedding cake surrounded by bales of hay. It was terrific! One of the delicious dishes on the buffet table was a kielbasa casserole. Despite having some knowledge of German, Polish, and Midwestern country fare, neither of us had ever heard of anything like this before. Graciously, the guest who made the dish shared her recipe with the bride, who then passed it along to me. I wish I could give her credit, but I never did get her name. As I rarely use prepared foods, one thing that I do differently is to make a thick mushroom cream sauce from scratch, but this the recipe as it was given to me.
Polish Reuben Casserole
2 cans cream of mushroom soup
1 1/3 cups milk
½ cup finely chopped onion
1 tablespoon prepared mustard
2 lbs. sauerkraut, rinsed and drained
¾ lb. uncooked medium-width egg noodles
1½ lbs. kielbasa, cut into ½-inch pieces
2 cups shredded Swiss or Gruyere cheese
¾ cup dried bread crumbs
2 tablespoons melted butter, plus more for pan
Preheat oven to 350°F.
In large bowl, combine soup, milk, onion, and mustard.
Spread sauerkraut in buttered 9 x 13 baking pan.
Top with uncooked noodles.
Spoon soup mixture evenly over top.
Top with sausage, then cheese.
Combine crumbs with the melted butter, and sprinkle over top.
Cover pan tightly with foil.
Bake at 350 degrees F for 1 hour.