Polish Reuben Casserole

2 (10 3/4 oz.) cans condensed cream of mushroom soup
1 1/3 cup milk
1/2 cup chopped onion
1 Tbsp. prepared mustard
2 (16 oz.) cans sauerkraut, rinsed & drained
1 (8 oz.) pkg. med. width noodles, uncooked
1 1/2 lb. Polish sausage, cut into 1/2" pieces
2 cup shredded Swiss cheese
3/4 cup whole wheat bread crumbs
2 Tbsp. melted butter

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread
sauerkraut in 13 x 9 inch Pyrex dish. To with uncooked noodles. Spoon soup
mixture evenly over top. Top with sausage, then cheese. Combine crumbs and
butter and sprinkle over top. Cover tightly with foil and bake at 350
degrees for 1 hour or until noodles are tender.


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