Reuben Chowder

By nurseliz

Ingredients

• 1 tablespoon butter
• 3 slices rye bread
• 1 can (11 ounces) condensed nacho cheese soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 cups milk
• 1 can (14 ounces) sauerkraut, rinsed and drained
• 3/4 pound deli corned beef, diced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Details

Cooking time 30mins

Preparation

Step 1

Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned.
Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 266 calories, 14 g fat (8 g saturated fat), 57 mg cholesterol, 1,532 mg sodium, 19 g carbohydrate, 3 g fiber, 16 g protein.