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