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
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
