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International CuisineCasseroles and Pastas
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Polish Reuben Casserole - Poland2 cans 10 3/4-oz. each condensed cream of mushroom soup1/2 lbs. polish sausage, fully cooked, cut into 1/2" pieces 1 1/3 cups milk 2 cups 8-oz. shredded Swiss cheese 1/2 cup chopped onion 3/4 cups whole wheat bread crumbs 1 Tbsp. prepared mustard 2 Tbsp. butter, melted 2 cans 16-oz. each sauerkraut, rinsed and drained 1 pkg. 8-oz. uncooked medium-width noodles Another good pasta recipe. Try it with real fresh kielbasa (but make sure you cook it completely first). Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 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 degree oven 1 hour or until noodles are tender. Garnish as desired. Heavenly Hamburger Casserole - USA1 lb. ground beef1 small onion, chopped 1 tsp. garlic salt 2 cans tomato sauce 1/8-oz. carton sour cream 1/2 cup grated cheese 8-oz. pkg. cream cheese 8-oz. pkg narrow noodles Brown ground beef and drain. Add onion, seasonings, and tomato sauce. Simmer 15 mintues. In a separate sauce pan, melt sour cream and cream cheese. Cook noodles and drain. Grease a 2-quart baking dish. Put in a layer of noodles, layer of sour cream mixture, then meat sauce. Put grated cheese on top. Bake 30-40 minutes at 350 degrees. Tastes like lasagna, but it is easier to make. |
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