Reuben Noodle Casserole

Name: Reuben Noodle Casserole
Ingredients: 8 ounces egg noodles, uncooked; 8 ounces corned beef (see directions); 1 (16 ounce) bag sauerkraut, drained; 2 teaspoons caraway seeds; 8 ounces swiss cheese, shredded; 1/2 cup thousand island dressing; 1/2 cup milk; 1 tablespoon mustard; 2 slices pumpernickel bread; 1 tablespoon butter

10 ingredients

5 steps

Ingredients

8 ounces egg noodles, uncooked
8 ounces corned beef (see directions)
1 (16 ounce) bag sauerkraut, drained
2 teaspoons caraway seeds
8 ounces swiss cheese, shredded
1/2 cup thousand island dressing
1/2 cup milk
1 tablespoon mustard
2 slices pumpernickel bread
1 tablespoon butter

Directions

1

Preheat the oven to 350F, and spray a 13x9-in. baking dish with non-stick cooking spray. Cook the noodles according to the directions on the package and drain.
2

If using deli corned beef, cut it into bite-sized pieces. If using leftover brisket, shred. Mix the corned beef, noodles, sauerkraut, caraway seeds, and Swiss cheese in a bowl and pour into the baking dish.
3

Mix the Thousand Island dressing, milk, and mustard in a bowl, then spread evenly over the noodle mixture.
4

Tear the bread into chunks. Run the bread through a food processor or blender until turned into crumbs. Mix the bread crumbs with the butter and sprinkle evenly over the casserole.
5

Bake uncovered for about 30 minutes, until heated through. Serve hot (with a salad of crisp mixed greens).