About this recipe:A delicious dish made by layering sauerkraut with noodles, smoked sausage, cheese and buttered breadcrumbs. It's then baked to perfection. Serve with a side salad, if desired.
2 (295g) tins cream of mushroom condensed soup
1 small onion, chopped
1 tablespoon mustard
1 1/3 (700g) jars sauerkraut, rinsed and squeezed dry
225g egg noodles, par-cooked
675g kielbasa sausage, cut into 1.25cm pieces
215g Swiss cheese, such as Emmental or Gruyere, grated
80g wholemeal breadcrumbs
2 tablespoons melted butter
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4.
In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
Spread sauerkraut into the bottom of a lightly greased 23x33cm or similar sized baking dish. Top with noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine breadcrumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
Cover baking dish tightly with foil and bake in the preheated oven for 1 hour or until noodles are tender.
Kielbasa are smoked Polish sausages and are available at Polish delis. If unavailable, substitute in Mattessons smoked pork sausage.