Chicopee Kielbasa Rueben Casserole
- 2 cans Cream of Mushroom Soup
- 1 1/3 cups Milk
- 1 tbsp. Prepared Mustard
- ½ cup Chopped Onion
- 2 lbs. Sauerkraut (drained)
- 8 oz. Shredded Swiss Cheese
- 8 oz. Medium Noodles
- ¾ cup Whole Wheat Crumbs
- 2 tbsp. Butter
- ¾ lb. Blue Seal Kielbasa (1/2 inch pieces)
Butter a 9”x 13” casserole dish.
Mix soup, milk, mustard, and onion together.
Spread sauerkraut on bottom of casserole dish and top with uncooked noodles.
Spoon soup over all.
Top with kielbasa, then cheese.
Combine crumbs and butter and sprinkle over cheese.
Cover with foil and bake at 350 for 1 hour.