|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
5
|
| Preptime |
|
20 min.
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
5 c cooked egg noodles
|
| |
2 cans (14 oz each) sauerkraut, rinsed and well drained
|
| |
2 cans cream of chicken soup
|
| |
3/4 c milk
|
| |
1/2 cup chopped onion
|
| |
3 tbsp prepared mustard
|
| |
3/4 pound sliced deli corned beef, chopped
|
| |
2 c shredded swiss cheese
|
| |
2 slices doy-old rye bread
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion, and mustard.
|
|
|
|
Drain noodles; stir into sauerkraut mixture, Transpher to a greased 9x13 bakind dish. Sprinkle with corned beef and cheese.
|
|
|
|
Place bread in a food brocessor; cover and process until mixture resembles coarse crunbs. Toss crumbs with butter; sprinkle over casserole.
|
|
|
|
bake, uncovered, at 35 for 40 to 45 min. or until bubbly
|
|
|
|
Originally Submitted
8/1/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Reuben Casserole recipe to your own private DesktopCookbook.
|
