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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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    5 servings

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 whole milk
  • 1/2 cup chopped onion
  • 3 tablespoons prepared mustard
  • 3/4 pound sliced deli corned beef, chopped
  • 2 cups 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 13x9-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.
Nutrition Facts
1-1/2 cups: 621 calories, 30g fat (15g saturated fat), 141mg cholesterol, 3130mg sodium, 53g carbohydrate (8g sugars, 7g fiber), 35g protein.

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