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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Satisfying, tasty and filling! A breeze to make. Using the Reuben ingredients and adding noodles really works. You can substitute Thousand Island dressing for the mayonnaise for added zip. Ingredients:
8 ounces egg noodles |
4 tablespoons butter, melted |
1 (20 ounce) can sauerkraut, drained and rinsed |
1 pound corned beef |
1/2 cup mayonnaise |
2 cups shredded swiss cheese |
1 tomato, sliced |
1/2 cup crushed saltine crackers |
1/4 teaspoon caraway seed |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with half the melted butter and place in a 9x13 baking dish.
3. Spread sauerkraut over the noodles; cover evenly with corned beef. Spread mayonnaise over beef and top with the shredded Swiss and tomato slices.
4. In a small bowl, toss together crushed crackers and caraway seed with remaining melted butter. Sprinkle crumb mixture over Swiss and tomato.
5. Bake in preheated oven 1 hour, until bubbly and golden.
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