Reuben Chowder

Name: Reuben Chowder
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 whole milk; 1 can (14 ounces) sauerkraut, rinsed and drained; 3/4 pound deli corned beef, diced; 1 cup shredded part-skim mozzarella cheese

8 ingredients

3 steps

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 whole milk
1 can (14 ounces) sauerkraut, rinsed and drained
3/4 pound deli corned beef, diced
1 cup shredded part-skim mozzarella cheese

Directions

1

Butter bread on both sides; cube. Place on an ungreased
2

. Bake at 375° for 6-8 minutes or until browned.
3

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.