Reuben Casserole

Name: Reuben Casserole
Ingredients: 2 cans cream of chicken or mushroom soup; 1 1/3 c. milk; 1/2 c. chopped onion; 3 Tbsp. mustard; 2 (16 oz.) cans sauerkraut, drained; 8 oz. pkg. uncooked medium egg noodles; 8 oz. Swiss cheese; 12 oz. can corned beef, crumbled; 3/4 c. rye bread crumbs, toasted; 2 Tbsp. melted margarine

10 ingredients

8 steps

Ingredients

2 cans cream of chicken or mushroom soup
1 1/3 c. milk
1/2 c. chopped onion
3 Tbsp. mustard
2 (16 oz.) cans sauerkraut, drained
8 oz. pkg. uncooked medium egg noodles
8 oz. Swiss cheese
12 oz. can corned beef, crumbled
3/4 c. rye bread crumbs, toasted
2 Tbsp. melted margarine

Directions

1

In bowl, mix soup, milk, onion and mustard until blended.
2

In greased 9 x 13-inch baking dish, spread drained sauerkraut; top with uncooked noodles.
3

Spoon or pour soup mix evenly over noodles.
4

Sprinkle with corned beef, then layer with cheese.
5

In a separate bowl, stir together rye bread crumbs and margarine. Sprinkle over top of cheese.
6

Cover tightly with foil.
7

Bake in a 350° oven for 1 hour or until noodles are tender.
8

Serves 8 to 10. Enjoy!