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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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If you like Reuben sandwiches, you'll be delighted with the flavor of this unusual soup, assures Iola Egle of McCook, Nebraska. Crunchy rye bread croutons top a hearty bread of convenient canned soups, sauerkraut, corned beef and mozzarella cheese. Ingredients:
1 tablespoon butter |
3 slices rye bread |
1 can (11 ounces) condensed nacho cheese soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3 cups milk |
1 can (14 ounces) sauerkraut, rinsed and drained |
3/4 pound deli corned beef, diced |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned.
2. Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons. Yield: 8 servings (2 quarts).
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