Polish Reuben Casserole with Homemade Marble Rye Croutons

 Ingredients

• 1 can (10 3/4 oz each)
  condensed cream of mushroom soup
• 1/2 a soup can milk
• 1/3 cup Thousand Island salad dressing
• 1/3 cup
  chopped onion

• 1 tablespoon
  Dijon mustard
• 1 can (16 oz each)
  sauerkraut, drained
• 1 package (8 oz)
  cooked, medium-width noodles
• 1 1/2 pounds smoked
  Polish sausage, cut into 1/2-inch slices
• 2 cups
  shredded Swiss cheese*
• salt and pepper, to taste
• homemade rye croutons*recipe follows
• 1 tablespoon butter, cubed

Cooking Directions

1. Preheat oven to 350º.
2. Combine soup, milk, salad dressing, onion, and mustard in medium bowl; blend well.
3. Spread sauerkraut in greased 2-quart casserole dish. Top with cooked noodles.
4. Spoon soup mixture evenly over top of noodles.
5. Top with sliced smoked sausage. Sprinkle cheese over the top.
6. Cover top of casserole with marble rye croutons. Dot with cubed butter.
7. Cover pan tightly with foil. Bake in preheated oven for 45 minutes.
8. Remove foil, bake 15 minutes more or until hot and bubbly.

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