Reuben Noodle Casserole
"Reuben lovers will definitely like this casserole. The first time I made this, I used deli-sliced corned beef, but I've found it works great with shredded leftovers from a brisket, too. I also prefer brown deli mustard over other varieties. Pair this casserole with a salad of mixed greens, and you've got one tasty meal!"
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 8 ounces egg noodles, uncooked
- 8 ounces corned beef (see directions)
- 1 (16 ounce) bag sauerkraut, drained
- 2 teaspoons caraway seeds
- 8 ounces swiss cheese, shredded
- 1⁄2 cup thousand island dressing
- 1⁄2 cup milk
- 1 tablespoon mustard
- 2 slices pumpernickel bread
- 1 tablespoon butter
directions
- Preheat the oven to 350F, and spray a 13x9-in. baking dish with non-stick cooking spray. Cook the noodles according to the directions on the package and drain.
- If using deli corned beef, cut it into bite-sized pieces. If using leftover brisket, shred. Mix the corned beef, noodles, sauerkraut, caraway seeds, and Swiss cheese in a bowl and pour into the baking dish.
- Mix the Thousand Island dressing, milk, and mustard in a bowl, then spread evenly over the noodle mixture.
- Tear the bread into chunks. Run the bread through a food processor or blender until turned into crumbs. Mix the bread crumbs with the butter and sprinkle evenly over the casserole.
- Bake uncovered for about 30 minutes, until heated through. Serve hot (with a salad of crisp mixed greens).
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Reviews
-
This is wonderful!!! I made exactly as described and my husband and I said it's a keeper!! Tastes just like a Reuben, much better than the last casserole I tried...Thank You so much for a recipe we will make over and over!!!
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