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Reuben Noodle Casserole

 Reuben Noodle Casserole
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
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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Reuben Noodle Casserole (continued)

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.