Ingredients
21 1/2 oz condensed cream of mushroom soup
1 1/3 cup milk
1/2 cup chopped onion
1 tbsp prepared mustard
32 oz sauerkraut, rinsed and drained
8 oz uncooked medium-width noodles
1 1/2 lb polish sausage, fully cooked, cut i, nto 1/2 inch
2 cup shredded swiss cheese
3/4 cup whole wheat bread crumbs
2 tbsp butter, melted
Directions
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.
Servings: 6 servings
Polish Reuben Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Sandwich
The History of Recipes
Food historians have proved the existance of recipes way back into the distant past, in truth as far back as the Egyptians, and maybe further still. In practice though, generally, these old recipes were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there are two books from the 14th Century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of food cooked for the upper classes. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including parsley and basil. These new culinary innovations caused an explosion in recipe publications, many of which are kept safe in private cookery archives. Over the following few hundred years, the powerful families of the West tried to offer the best banquets, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Polish Reuben Casserole recipe.
