"Hunger is the best sauce in the world."--Cervantes

Reuben Casserole Recipe

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This recipe for Reuben Casserole, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 c. 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 c. milk
1/2 c. chopped onion
3 tbsp. prepared mustard
3/4 lb. sliced deli coned beef, chopped
2 c. (8 ounces) shredded swiss cheese
2 slices day=old light rye bread
2 tbsp. butter, melted

Directions:
Directions:
Cook the noodles according to the package directions. Meanwhile, in a large bowl, combine the sauserkraut, soup, milk, onion and mustard.Drain noodles; stir into the sauerkraut mixture. Transfer to a greased 13x9 baking dish. Sprinkle with the corned beef and cheese.Place bread in a food processor cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over the casserole. Bake, uncovered at 350F for 40-45 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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