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Reuben Casserole Recipe

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This recipe for Reuben Casserole, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cream of mushroom soup
1-1/3 c. milk
1/2 c. chopped onion
3 T. prepared mustard
2 (16 oz.) jars Gedney sauerkraut, drained
1 pkg. (8oz.) uncooked medium egg noodles
2 cans (12 oz.) corn beef, crumbled
2 c. shredded Swiss cheese
3/4 c. Rye bread crumbs, toasted (2 slices toast)
2 T. butter or margarine, melted

Directions:
Directions:
In a bowl mix soup, milk, onion and mustard until blended. In a greased 9x13-inch baking dish, spread drained sauerkraut. Top with uncooked noodles, pour soup mixture evenly over noodles. Sprinkle with corn beef, then cheese. In a bowl, stir together bread crumbs and butter until blended. Sprinkle over top of cheese. Cover tightly with foil. Bake at 350 for 1 hour.

 

 

 

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