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Reuben Casserole Recipe

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This recipe for Reuben Casserole is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups uncooked egg noodles
2 cans-14 oz each- sauerkraut, rinsed and well drained
2 cans condensed cream chicken soup, undiluted
¾ cup milk
½ cup chopped onion
3 tablespoons prepared mustard
¾ pound sliced deli corned beef, chopped
2 cups-8 oz- shredded Swiss cheese
2 slices day-old light rye bread
2 tablespoons butter, melted
Directions:
Directions:
Cook noodles, until done
In large bowl combine sauerkraut, soup, mustard and onion
Drain noodles and stir into sauerkraut mixture.
Transfer to a greased 13X9 baking dish. Sprinkle with corned beef and cheese.
Place bread in food processor, cover and process until mixture resembles coarse crumbs. Toss crumbs with butter and sprinkle over the top.( I use Panko breadcrumbs instead)
Bake uncovered at 350 for 40 to 45 minutes or until bubbly.

 

 

 

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