Polish Reuben Casserole

Ingredients (4 servings)

1 can (10 3/4 oz each) condensed Cream of Mushroom soup
1 1/3 cup Milk
1/2 cup Chopped Onion
1 tb Prepared Mustard
1 can (16 oz) Sauerkraut, rinsed and drained
1 pk (12 oz) uncooked Medium-width Noodles
1 1/2 lb Polish sausage, fully cooked, cut into 1/2 inch or smaller pieces
1 cup (4 oz) shredded Swiss Cheese
1 can ( oz) sliced Mushrooms
Paprika
Basil

Instructions

Try it with real fresh kielbasa (but make sure you cook it completely first). 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, mushrooms, then cheese. Dust lightly with paprika and basil. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired.

Notes

Tried this one three or four times. Sue even made it for a "Bring a dish to pass" Dinner at Church. I was uncomfortable about the uncooked noodles, but they come out tender every time. Good flavor to this dish, without a heavy sauerkraut taste.