Monday, March 19, 2012

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

 Reuben Casserole

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.


  • 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


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

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