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reuben casserole

(1 rating)
maggiekate09 avatar
Recipe by
Maggie Heden
@maggiekate09
Antioch, IL

If you like the classic sandwich, you'll like the casserole! Great way to use leftover corned beef from St. Patty's.

(1 rating)

Ingredients For reuben casserole

  • 5 c
    egg noodles, uncooked
  • 2 can
    sauerkraut, rinsed and drained
  • 2 can
    cream of chicken soup
  • 3/4 c
    milk
  • 1/2 c
    onion, chopped
  • 3 Tbsp
    yellow mustard
  • 3/4 lb
    corned beef, chopped
  • 2 c
    swiss cheese, shredded
  • 2 slice
    day old light rye bread
  • 2 Tbsp
    butter, melted

How To Make reuben casserole

  • 1
    Heat oven to 350 degrees. Cook noodles according to package directions. Meanwhile, in a large bowl, combine sauerkraut, soup, milk, onion, and mustard.
  • 2
    Drain noodles well, then stir into sauerkraut mixture. Transfer to a greased 13x9-inch baking dish. Sprinkle with corned beef and swiss cheese.
  • 3
    In a small bowl, crumble bread into coarse crumbs. Toss with butter, then sprinkle evenly onto casserole. Bake uncovered for 40-45 minutes or until bubbly.
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