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Reuben Casserole Recipe

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This recipe for Reuben Casserole is from Tammy's Collection of Recipes Through the Years, 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:
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Ingredients:  
Ingredients:  
2 cans cream of mushroom soup
1 1/3 cup milk
1/2 cup onion, chopped
3 tablespoons prepared mustard
2 cans 16 ounce sauerkraut, drained
1 package 8 ounce uncooked medium egg noodles
2 cans 12 ounce corned beef, crumbled
2 cups shredded Swiss cheese
3/4 cup rye bread crumbs toasted
2 tablespoons butter melted

Directions:
Directions:
Preheat oven to 350 degrees
In bowl, mix soup, milk, onion and mustard until blended.
In greased 9X13 baking dish, spread strained sauerkraut, top with uncooked noodles.
Pour soup mixture evenly over noodles.
Sprinkle with corned beef and then cheese.
In bowl, stir together bread crumbs and melted butter until blended.
Sprinkle over top of cheese.
Cover tightly with foil. Bake at 350 for hour.

 

 

 

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