The classic Reuben has inspired this mouthwatering casserole made with our savory sausages.
6 (about 1½ cups each)
(10¾ ounces) condensed cream of mushroom soup
prepared yellow mustard
(14 ounces) sauerkraut, rinsed and drained
(about 4 cups) uncooked egg noodles
(1 cup) shredded Swiss cheese
Preheat oven to 350°F. Cut sausage in ½” slices. Stir together soup, milk, onion and mustard in medium bowl.
Spread sauerkraut on bottom of lightly greased 13 x 9-inch baking dish. Place noodles on top of sauerkraut, pressing down lightly. Pour soup mixture evenly over top of noodles. Lay sliced sausage on top of soup; sprinkle with cheese.
Combine bread crumbs and butter in small bowl; sprinkle over cheese. Cover tightly with aluminum foil. Bake 1 hour or until noodles are tender.