STOCKPILE COOKING: REUBEN CASSEROLE (great recipe for leftover corned beef)

Do you have leftover Corned Beef?  

This usually is never the case in my house, but this year my dad made

sure we would have some.

This recipe I got last year at the Taste of Home Cooking School, it is so delicious and a great way to turn a leftover into a new meal!

5 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 5 cups uncooked egg noodles
• 2 cans (14 ounces each) sauerkraut, rinsed and well drained
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 3/4 cup milk
• 1/2 cup chopped onion
• 3 tablespoons prepared mustard
• 3/4 pound sliced deli corned beef, chopped
• 2 cups (8 ounces) shredded Swiss cheese
• 2 slices day-old light rye bread
• 2 tablespoons butter, melted

Directions

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. Transfer to a greased

13-in. x 9-in. baking dish. Sprinkle with corned beef and cheese.

Place bread in a food processor; cover and process until mixture

resembles coarse crumbs. Toss crumbs with butter; sprinkle over

casserole.

Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
Yield: 5 servings.

Like what you see? Sign up for my FREE daily email!