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.
Yield: 5 servings.
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