Feb 10, 2012
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Boston Reuben Bake

Fresh Ingredients
  • 1 lb. Polish sausage, sliced ¼”
  • 2 c. grated Swiss cheese (8 oz.)
  • 2 T. butter, melted
Storage Ingredients
  • 1 c. macaroni
  • 2 cans cream of mushroom soup (10 ¾ oz.)
  • 1 can evaporated milk (12 oz.)
  • 2 T. dry minced onion
  • 1 T. prepared mustard
  • 1 jar sauerkraut (32 oz.)
  • ¾ c. whole wheat bread crumbs

Preheat oven to 350 degrees. Grease 9 x 13” baking dish. First rinse and drain sauerkraut and then spread in prepared dish. Top with uncooked macaroni. Combine soup, milk, onion, and mustard in medium bowl; blend well. Spoon soup mixture evenly over pasta. Top with sausage slices and grated cheese. Combine bread crumbs and melted butter and sprinkle over casserole. Cover dish tightly with foil and bake for 1 hour.

This recipe is perfect for family gatherings and potluck dinners. It’s quick to prepare and has a zesty flavor that adds interest to any buffet. Leftovers store well and can be reheated and enjoyed for days.

This entry was posted on Saturday, September 13th, 2008 at 4:15 pm and is filed under Pasta, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Boston Reuben Bake”

  1. Marie Says:
    February 18th, 2009 at 12:51 am

    Everything sounds tasty except for the sauerkraut. Can you recommend a substitute, or do you think it will be alright if I just eliminate it? I’m really not picky… ;o)

  2. Liesa Says:
    February 18th, 2009 at 1:23 pm

    Sure! Try the recipe without the sauerkraut. That’s something people either love or HATE. I also wonder about another vegetable, like sauteed squash or mixed peppers with onions. That might be fun.

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