Reuben Casserole Recipe

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Reuben Casserole

Maggie Heden


If you like the classic sandwich, you'll like the casserole! Great way to use leftover corned beef from St. Patty's.

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5 c
egg noodles, uncooked
2 can(s)
sauerkraut, rinsed and drained
2 can(s)
cream of chicken soup
3/4 c
1/2 c
onion, chopped
3 Tbsp
yellow mustard
3/4 lb
corned beef, chopped
2 c
swiss cheese, shredded
2 slice
day old light rye bread
2 Tbsp
butter, melted

Directions Step-By-Step

Heat oven to 350 degrees. Cook noodles according to package directions. Meanwhile, in a large bowl, combine sauerkraut, soup, milk, onion, and mustard.
Drain noodles well, then stir into sauerkraut mixture. Transfer to a greased 13x9-inch baking dish. Sprinkle with corned beef and swiss cheese.
In a small bowl, crumble bread into coarse crumbs. Toss with butter, then sprinkle evenly onto casserole. Bake uncovered for 40-45 minutes or until bubbly.

About this Recipe

Course/Dish: Beef, Casseroles