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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Reuben lovers will definitely like this casserole. The first time I made this, I used deli-sliced corned beef, but I've found it works great with shredded leftovers from a brisket, too. I also prefer brown deli mustard over other varieties. Pair this casserole with a salad of mixed greens, and you've got one tasty meal! Ingredients:
8 ounces egg noodles, uncooked |
8 ounces corned beef (see directions) |
1 (16 ounce) bag sauerkraut, drained |
2 teaspoons caraway seeds |
8 ounces swiss cheese, shredded |
1/2 cup thousand island dressing |
1/2 cup milk |
1 tablespoon mustard |
2 slices pumpernickel bread |
1 tablespoon butter |
Directions:
1. Preheat the oven to 350F, and spray a 13x9-in. baking dish with non-stick cooking spray. Cook the noodles according to the directions on the package and drain.
2. If using deli corned beef, cut it into bite-sized pieces. If using leftover brisket, shred. Mix the corned beef, noodles, sauerkraut, caraway seeds, and Swiss cheese in a bowl and pour into the baking dish.
3. Mix the Thousand Island dressing, milk, and mustard in a bowl, then spread evenly over the noodle mixture.
4. Tear the bread into chunks. Run the bread through a food processor or blender until turned into crumbs. Mix the bread crumbs with the butter and sprinkle evenly over the casserole.
5. Bake uncovered for about 30 minutes, until heated through. Serve hot (with a salad of crisp mixed greens).
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