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reuben casserole

(1 rating)
Recipe by
Maggie Heden
Antioch, IL

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

(1 rating)

Ingredients For reuben casserole

  • 5 c
    egg noodles, uncooked
  • 2 can
    sauerkraut, rinsed and drained
  • 2 can
    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

How To Make reuben casserole

  • 1
    Heat oven to 350 degrees. Cook noodles according to package directions. Meanwhile, in a large bowl, combine sauerkraut, soup, milk, onion, and mustard.
  • 2
    Drain noodles well, then stir into sauerkraut mixture. Transfer to a greased 13x9-inch baking dish. Sprinkle with corned beef and swiss cheese.
  • 3
    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.

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