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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This Reuben casserole is an absolute favorite of ours. I recently served it at a Christmas gathering; people loved it and requested the recipe! Ingredients:
5 cups uncooked egg noodles |
2 cans (14 ounces each) sauerkraut, rinsed and well drained |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
3/4 cup milk |
1/2 cup chopped onion |
3 tablespoons prepared mustard |
3/4 pound sliced deli corned beef, chopped |
2 cups (8 ounces) shredded swiss cheese |
2 slices day-old light rye bread |
2 tablespoons butter, melted |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
2. Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with corned beef and cheese.
3. Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
4. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 5 servings.
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