Polish Reuben Noodle Casserole (w/Sauerkraut)

Years back, I was drawn to this recipe for two reasons-- the egg noodles do not have to be cooked ahead of time, and... I LIKE SAUERKRAUT!!!!

INGREDIENTS:  

2 of 15-16 oz. cans sauerkraut, slightly rinsed and drained.
1 of 8 oz. package UNcooked medium width egg noodles.
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2 cans cream of mushroom soup
1 and 1/3 cups milk
1 tablespoon prepared mustard
1/2 cup chopped onion (1 medium onion)
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1 and 1/2 pounds Polish sausage (OR Lite Kielbasa), cut into 1/2" slices.
2 cups shredded Swiss cheese (or 8 oz. Swiss Cheese slices)
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3/4 cup whole wheat bread crumbs.
2 tablespoons butter, melted.

DIRECTIONS:

• Preheat oven to 350-degrees.
• Grease or spray a 9x13-inch baking dish. 
• Spread the sauerkraut over bottom of the baking dish.
• Top with UNcooked egg noodles.
• Mix together the cream of mushroom soup, milk, prepared mustard, and chopped onion.  Stir until well blended.  Spoon this evenly over the top of the egg noodles.
• Next, top with slices of sausage.
• Add the layer of Swiss cheese.
• Combine crumbs and melted butter in a small bowl; sprinkle over top. 
• Cover dish tightly with aluminum foil.
• Bake at 350-degrees for 1 hour, or until noodles are tender.

I'm often asked for this recipe whenever I 
take this casserole to pot luck 

doings, -- just yesterday, it happened again.