2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 1/3 cup milk
1/2 cup chopped onion
1 tbls. mustard
2 can (16 oz each) sauerkraut-rinsed and drained (or a bag of it)
1 package (8oz) uncooked medium-width noodles (egg noodles work)
1 1/2 pounds polish sausage cut into 1/2 inch pieces
2 cups shredded swiss cheese or sliced if easier.
1/4 cup whole wheat bread crumbs
2 tbls. butter melted
Combine soup, milk, onion, and mustard in medium bowl; blend well. Set aside.
Spread sauerkraut in greased (pam spray) 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 350* oven for about an hour or until noodles are tender.
Can assemble the night before and cover to cook next day.
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