Reuben Casserole Recipe

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This Reuben casserole is an absolute favorite of ours. I recently served it at a Christmas gathering; people loved it and requested the recipe! —Joy Hagen, Webster, South Dakota

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Reuben Casserole Recipe

Prep: 20 min. Bake: 40 min.

Yield: 5 Servings

20 40 60

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.

Nutritional Facts 1-1/2 cups equals 621 calories, 30 g fat (15 g saturated fat), 141 mg cholesterol, 3,130 mg sodium, 53 g carbohydrate, 7 g fiber, 35 g protein.

Originally published as Reuben Casserole in Simple & Delicious March/April 2008, p16

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Reuben Casserole

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(11-12) of 12 reviews

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Reviewed on Mar. 04, 2009 by carolbuell

I agree,I put it in two 8 x 8 casseroles. Served one and froze the other one. Very good!

Reviewed on Feb. 22, 2009 by Aquarelle

This looks really good, but five servings? Those must be some really humongous portions. I'd halve all of the ingredients and bake it in an 8" square pan, and it would probably serve six people with normal appetites.

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