Reuben Casserole Recipe

Reuben Casserole Recipe photo by Taste of Home

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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