Polish Reuben Casserole

If you like sauerkraut, you will probably like this a lot-- if you don't,... you won't!  But,... the sauerkraut, being both drained and rinsed, is 'toned down' a bit.

Hungry for kraut, I made this for supper last night.  This recipe is 'around'-- it is also in the cookbook published by the women of the local Lutheran church-- this was submitted by Delores L.  I like to make this casserole at least a few times a year.  The italicized words in the ingredient list belong to me.

8-10 servings
Ingredients:

• 2 cans reduced-fat version of cream of mushroom soup
• 1/2 cup chopped onion
• 1 and 1/3 cup milk
• 1 tablespoon prepared mustard
• 1 large (29 oz.) can of sauerkraut, drained, rinsed and patted dry.  I think you could easily get away with using only one of the 15-oz. cans if you want a thinner layer of kraut in the bottom.
• 8 oz. package  medium width egg noodles, uncooked
• 1 pound Polish sausage (or lower fat Kielbasa), cut into 1/2" pieces
• 2 cups (8 oz.) shredded Swiss cheese, OR 8 oz. pkg of Swiss cheese slices
• 3/4 cup whole wheat bread crumbs
• 2 tablespoons butter, melted

DIRECTIONS:

• Combine soup, onion, milk and mustard in medium bowl; blend well. Set aside.
• Spread drained, rinsed and patted-dry sauerkraut in greased 9x13" pan
• Top with uncooked egg noodles. 
• Spoon soup mixture evenly over noodle layer.
• Top with cut sausage pieces, then the layer of cheese. 
• Combine crumbs and butter in small bowl; sprinkle over top of cheese layer.
•   Cover pan tightly with aluminum foil;
• Bake at 350-degrees for about 1 hour and 15 minutes, or until noodles are tender (not rubbery).