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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Reuben Casserole Recipe

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This recipe for Reuben Casserole is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. 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 c. milk
1/2 c. chopped onion
3 tbsp. prepared mustard
3/4 lb. sliced deli coned beef, chopped
2 c. (8 ounces) shredded swiss cheese
2 slices day=old light rye bread
2 tbsp. butter, melted
Directions:
Directions:
Cook the noodles according to the package directions. Meanwhile, in a large bowl, combine the sauserkraut, soup, milk, onion and mustard.Drain noodles; stir into the sauerkraut mixture. Transfer to a greased 13x9 baking dish. Sprinkle with the corned beef and cheese.Place bread in a food processor cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over the casserole. Bake, uncovered at 350ºF for 40-45 minutes or until bubbly.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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