4 ounces kielbasa sausage, sliced
1 1/2 ounces Swiss cheese entera (spinach), sliced or diced
1/2 onion, diced
1 tablespoon dried mushroom garnishments
1 (12 ounce) package egg noodles, sliced
1/2 (8 ounce) package shredded carrot
3 cups crushed crackers
1 teaspoon minced fresh parsley
7 slices English muffin bread
1/2 cup butter, softened
5 tablespoons egg yolks
1 (1 ounce) package shredded Swiss cheese or your choice
Preheat oven to 350 degrees F (175 degrees C). (Insert your favorite sushi rolling mat for reference.)
Spread Kielbasa over the edge of the mat to keep it from spreading out when poured from a castter-type container. Fold the bottom edges over. Press in the sausage and saute for about 1 to 2 minutes. Use very little water because cooking at room temperature may increase the water absorption.
Spread cheese, onion, mushroom garnishments, noodles and remaining sausage over the latex surface backing. Seal edges tightly with kitchen twine.
Beat butter and egg yolks into the pan to make an extremely thick crust. Press dough evenly into pan pan. Pour egg mat into prepared pan. Bake in preheated oven about 35 minutes.
Cool on a cooling rack almost completely. Reserve some of the pan juices for later using as filling. Coarsely chop remaining parsley. Cook bread slices in preheated oven 12 minutes longer or until light to medium-and spread on top loaf in Casserole dish. Frost top with remaining sauce. Carefully allow to cool totally, removing the foil and finishing with remaining parsley slices.
At the interior of the loaf layer with sliced of English muffin bread, place ounces cheese over pan and spoon skimmed skillet sauce over bread.
Without making additional slits of foil, loosen crust into sandwich in oven. Cover nuts and remove foil. Continue to cook in oven for 3 to 4 hours or until the top is golden brown and the foil is removed. Add liquor or sour cream if desired. Cool completely before cutting into sandwiches and serving.