reuben casserole

Name: Reuben Casserole
Ingredients: 5 cup(s) egg noodles, uncooked; 2 can(s) sauerkraut, rinsed and drained; 2 can(s) cream of chicken soup; 3/4 cup(s) milk; 1/2 cup(s) onion, chopped; 3 tablespoon(s) yellow mustard; 3/4 pound(s) corned beef, chopped; 2 cup(s) swiss cheese, shredded; 2 slice(s) day old light rye bread; 2 tablespoon(s) butter, melted

(1 RATING)

73 Pinches

Maggie Heden

Antioch, IL

Updated on May 1, 2012

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

Rate

No Image

prep time

cook time

method ---

yield

Ingredients

5 cups egg noodles, uncooked
2 cans sauerkraut, rinsed and drained
2 cans cream of chicken soup
3/4 cup milk
1/2 cup onion, chopped
3 tablespoons yellow mustard
3/4 pound corned beef, chopped
2 cups swiss cheese, shredded
2 slices day old light rye bread
2 tablespoons butter, melted

How To Make reuben casserole

Step 1

Heat oven to 350 degrees. Cook noodles according to package directions. Meanwhile, in a large bowl, combine sauerkraut, soup, milk, onion, and mustard.

Step 2

Drain noodles well, then stir into sauerkraut mixture. Transfer to a greased 13x9-inch baking dish. Sprinkle with corned beef and swiss cheese.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes