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Polish Reuben Casserole

two 10 3/4 ounce cans of condensed Cream of mushroom soup
1 1/3 cup of milk
1/2 cup of chopped onion
1 tablespoon of prepared mustard
two 16 ounce cans of sauerkraut, rinsed & drained
one 8 ounce package of uncooked, medium-width noodles
1 1/2 pound of Polish sausage, fully cooked, cut into 1/2 inch pieces
2 cups of  (8 oz) shredded Swiss Cheese
3/4 cup of  Whole wheat bread crumbs
2 tablespoons of butter, melted

Another good pasta recipe. 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, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350ºF.  oven 1 hour or until noodles are tender. Garnish as desired. Serves 8

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