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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rye bread	8 -10	slices		-	-	-	-
mushroom	1	cup	chopped soaked drained	-	-	-	-
onion	1		cubed divided	44.0	10.274000000000001	1.21	0.11
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
cream	1 1/2	1/2	sour	683.1	15.9735	8.418	66.7575
chicken stock	1 -2	cup		0.0	0.0	0.0	0.0
sauerkraut	2		rinsed drained	80.8996	18.2237	3.8747	0.5961
mustard	1	tablespoon	prepared	0.945	0.1634	0.1001	0.0147
wide egg noodle	8	ounces	drained	201.7333	0.0	44.88	1.1333
kielbasa	1 1/2		cooked cut	1537.68	26.5352	89.131	119.7485
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
swiss cheese	1 1/2	cups	shredded	778.14	2.8512	53.3808	61.3602
rye breadcrumb	1/2 - 3/4	cup		201.7333	0.0	44.88	1.1333
butter	3	tablespoons	softened	256.5	11.7855	8.0145	21.6
butter	2	tablespoons	melted	256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.