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  • Reuben Casserole

    1 vote
    Reuben Casserole
     
    by Heide
    1 recipe
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    Ingredients

    • 5 cups uncooked egg noodles
    • 2 cans (14 ounces each) sauerkraut, rinsed and drained
    • 2 cans (10 3/4 ounces each) condensed cream of chicken soup
    • 3/4 cup milk
    • 1 small onion, chopped
    • 3 tablespoons prepared mustard
    • 3/4 pound sliced deli corned beef
    • 2 cups shredded Swiss cheese
    • 2 slices day old rye bread
    • 2 tablespoons butter, melted

    Directions

    1. Cook the noodles according to package directions
    2. meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard
    3. Drain noodles; stir into sauerkraut mixt5ure. Transfer to a greased 13x9 pan. Sprinkle with corned beef and cheese.
    4. Place bread in food processor; cover and process until mixture resembles course crumbs. Toss crumbs with butter; sprinkle over casserole.
    5. Bake uncovered, at 350 for 40-45 minutes or until heated through.

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