1. Shred about 2 slices of bread, to make 1/2-3/4 cups of rye bread crumbs (set aside). 2. Butter enough of the remaining rye bread to line the bottom of a large casserole, place it buttered side down. 3. In a skillet, add 1 tablespoon butter and saute 1/2 the onions with the ground pork until onions are lightly browned. 4. Mix onion, pork and any drippings into sauerkraut. 5. In same skillet, add 2 tablespoons butter and saute remaining onions and mushrooms until onions are clear. 6. In small saucepan, combine sour cream, mustard, milk and 1 tablespoon flour, mix well and heat over low heat, stirring constantly, until it thickens. 7. Gradually stir in broth, continue heating and stirring until sauce thickens again. 8. Stir mushroom mixture into sauce. 9. Spread sauerkraut mixture evenly over bread in casserole pan. 10. Spread parboiled noodles evenly over sauerkraut. 11. Pour sauce mixture evenly over noodles. 12. Cover noodles with a layer of kielbasa. 13. Mix melted butter with bread crumbs, and spread over kielbasa. 14. Cover casserole pan tightly with tin foil. 15. Bake in preheated 350°F oven for about 25-35 min. 16. or until noodles are tender. 17. Remove foil, cover the top of casserole with shredded cheese. 18. Return to oven uncovered and bake about another 10 minutes or until cheese is melted and bubbly. 19. **Shortcut: You can substitute two 10 1/2 ounce cans Cream of Mushroom soup and 1 1/2 cups of milk for the"scratch sauce" (mushrooms, milk, sour cream, flour and broth). 20. Mix soup, mustard, remaining sauted onions and milk together well and use in place of"scratch sauce". ---------------------------------------------------------------------------
Nutrition
Ingredients
