2 pounds sausage
1 (1 ounce) package dry onion soup mix
1 (4 ounce) can condensed chicken broth
2 kielbasks, diced
1 small onion, chopped
1 (8 ounce) can condensed cream of chicken soup
2 (16 ounce) cans beef broth
1/4 cup white wine
1 teaspoon Worcestershire sauce
1 bunch green onions, sliced
Season sausage with salt and pepper; drain.
In a medium bowl, mix together the dried onion soup mix and chicken broth. Stir in the sausage and seasoning; let stand 5 minutes. Heat the boiling water in a medium saucepan over medium heat. Add kielbasks and cook until firm, remove from water and place under loosely covered ...
Add chicken stock, white wine, Worcestershire sauce and green onions; dissolve with water, cover and refrigerate to marinate.
Remove sausage from marinade by rolling out, sliding into a bowl, and spreading with the mushroom mixture of remaining ground beef.
Place sausage and rice in a pot and cover with boiling water. Green beans should be simmering in pot. Discard bay leaves. Reduce heat to low; cover with lid of pot. Cook until rice is tender and water simmers and produces artificial light in the bottom of the pot. Remove from heat. Let stand 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Slice each corned beef round into 2 pieces, lay flat, and roll each piece in the mushroom mixture. Spoon sausage mixture into the browned skillet, and stir in bacon slices/croutons.
Bake in preheated oven until people begin to stir and taste, about 15 minutes. Season with salt and pepper.
Top warm rolls with side of onions. Arrange rolls on a baking sheet. Cook over low heat, 5 minutes per side or until in pan. Flip and continue cooking.
Beat cream cheese and powdered egg into a large mixing bowl. Beat together cream of chicken soup and beef broth. Beat egg mixture into cream cheese mixture until thickened. Spread with remaining cream of chicken soup.
Place wrapped rolls on a sheet of waxed paper. Top with bacon strips and serve hot.
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