STOCKPILE COOKING - Reuben Casserole

Reuben Casserole

 

SO I WENT TO A TASTE OF HOMES COOKING SCHOOL LAST NIGHT AND HAD A BLAST.  THIS WAS ONE OF THE RECIPES THAT THEY FEATURED AND IT LOOKED SO YUMMY THAT I CAN'T WAIT TO MAKE IT!

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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.

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