Well here it is, the most asked for recipe that I can remember since I've joined the show. I'm posting the reuben casserole recipe before we publish it in the menu minder, because we've been besieged with calls and letters for it. This is the recipe, as it was called into the show, from Mary.
Enjoy this one! - Rob.

POLISH REUBEN CASSEROLE

1 medium onion, diced
2 cans (16 oz. ea.) sauerkraut
2 cans cream of mushroom soup
1 1/3 c. milk
1 T. prepared mustard
1 pkg. (8 oz.) medium width noodles
1 1/2 lb. Polish sausage, cut in 1/2 inch pieces
2 c. shredded swiss cheese
3/4 c. whole wheat bread crumbs
2 T. butter, melted

Preheat oven to 350°. Grease (9x13 inch) pan. Place kraut in a colander in the sink and rinse with cold water; press to drain. Combine onion, soup, milk and mustard in a medium bowl; blend well. Spread the sauerkraut in the prepared pan. Top with the uncooked noodles. Pour the soup mixture evenly over the noodles. Top with the sausage and the cheese. Combine the crumbs and the butter and sprinkle on top. Cover tightly with foil and bake one hour or till the noodles are tender.

NOTE: If you add a little caraway seed "to your taste" it is a nice flavor (about 1 T.). Just mix it in the soup mixture before spreading over the noodles. Also, you could substitute corned beef for the Kielbasa sausage. (This corned beef substitute is what most of our callers say they have done).

POLISH REUBEN CASSEROLE TIPS:

Try 3 T. of Thousand Island dressing mixed into the cream of mushroom soup.
Campbell's has a new soup out that lends itself very well to this recipe. Try the "cream of mushroom with roasted garlic" soup in place of the mushroom.
Another caller said: Add pearl onions to the recipe!
We also had a suggestion to reserve the liquid from the kraut in case you wanted more of a sour taste to your end product. You could add the reserved liquid "to taste" after rinsing.


Our most favorite recipe has gotten some new suggestions!
1.) Use browned cubed boneless chicken breasts or chicken strips for the meat.
2.) Substitute shredded cabbage for the sauerkraut.
3.) You may substitute chicken broth for the milk.
4.) Try potato spaetzle instead of noodles.

IF THE CASSEROLE COMES OUT DRY:

1.) Make sure the casserole is very tightly covered.
2.) Reduce the amount of noodles used by 1 oz. or so.
3.) Drizzle water, chicken broth or 1000 island dressing over the casserole.

The Polish Reuben Casserole recipe is from our February 1998, Menu Minder publication.