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6 ounces wide egg noodles, uncooked
Vegetable cooking spray
1 pound kielbasa sausage
sliced
1/2 cup chopped onion
2 Granny Smith apples, peeled and coarsely chopped (about 2 cups)
3 tablespoons butter
1
tablespoons all-purpose flour
1 (14 1/2-ounce) can chicken broth
1/4 cup flat beer
1/4 teaspoon salt
1/4 teaspoon
pepper
2 cups (8 ounces) shredded Swiss cheese, divided
1 cup soft, fresh breadcrumbs (such as rye or pumpernickel)
2
tablespoons butter melted
COOK noodles
according to package directions; drain well, and set aside.
COAT a large skillet with cooking spray; add sausage, and cook over medium-high heat until sausage is
browned, stirring often. Add onion, cook 2 minutes, stirring often. Stir in apples; remove from heat, and set
aside.
MELT 3 tablespoons butter in
a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minutes. Gradually
add chicken broth and beer; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard
and next 3 ingredients.
LAYER half
of cooked noodles in a greased 13" X 9" X 2" baking dish. Spoon sausage mixture over noodles, sprinkle 1 cup Swiss cheese
over sausage mixture. Top with remaining noodles. Pour sauce over noodles. (If desired, cover and chill
overnight. Let stand at room temperature 30 minutes before baking.)
COVER
AND BAKD at 350 for 45 minutes or until thoroughly heated. Uncover and sprinkle
with remainging 1 cup Swiss cheese. Combine breadcrumbs and 2 tablespoons butter, sprinkle over casserole. Bake
10 more minutes or until cheese melts and breadcrumbs are browned. Serve immediately.
YIELDS 8 servings
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