Reuben Casserole

Photo by Barbara L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cans cream of mushroom soup **

  • 1 1/3

    cups milk **

  • 1/2

    cup chopped onions

  • 3

    Tables. yellow mustard

  • 2

    (16 oz.) cans sauerkraut, drained

  • 1

    (8 oz.) pkg. uncooked egg noodles

  • 1

    pound corned beef (deli or leftover), shredded/crumbled

  • 2

    cups swiss cheese, shredded

  • 3/4

    cup toasted bread crumbs

  • 2

    Tables. butter, melted

Directions

In a bowl, mix soup, milk, onion and mustard until well blended. In a greased 13x9x2 baking dish, spread drained sauerkraut. Top with noodles. Spoon soup mixture over noodles. Sprinkle corned beef, then cheese. Mix bread crumbs and butter. Sprinkle over cheese. Cover tightly with foil. Bake at 350* for 1 hour or until noodles are done. ** You can substitute a cream sauce for the soup and milk.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: