Polish Reuben Casserole

Every flavor of a Reuben sandwich, deconstructed into a casserole. Sauerkraut on the bottom, egg noodles next, a creamy mushroom-mustard sauce over that, sliced kielbasa sausage, a thick layer of Swiss cheese, and buttered whole wheat breadcrumbs on top. One hour covered in the oven and the noodles cook right in the sauce.

The noodles go in uncooked, which is the clever part. The cream of mushroom soup mixed with milk creates enough liquid to steam-cook the noodles under the foil while everything else bakes together. No boiling a pot of water. No extra dishes.

Rinsing and draining the sauerkraut is a step you shouldn’t skip. It tames the sharp acidity and removes excess brine so the kraut plays nicely with the creamy sauce instead of fighting it.

The mustard in the soup mixture ties this back to its Reuben roots. That tangy bite running through the creamy base reminds you of the deli sandwich in every forkful.

Kitchen Tips

• Drain and rinse the sauerkraut well. Squeeze out as much liquid as you can. Soggy kraut means a watery casserole.
• Cover the pan tightly with foil. The trapped steam is what cooks the noodles through. Any gaps mean dry, crunchy pasta on top.
• Cut the kielbasa into even ½-inch pieces so they heat through uniformly.
• Let the casserole rest for 5-10 minutes after uncovering before serving. This lets the layers set and makes serving neater.

Variations

• Use corned beef or pastrami instead of kielbasa for a more traditional Reuben flavor.
• Add a layer of Thousand Island or Russian dressing drizzled over the noodles before the sausage.
• Swap Swiss for Gruyere for a nuttier, more complex cheese layer.