Reuben Casserole - cooking recipe

Ingredients

2 (10 1/2 oz.) cans cream of chicken or mushroom soup
1 1/3 c. milk
3 Tbsp. prepared mustard
1 (8 oz.) pkg. medium uncooked egg noodles
2 c. shredded Swiss cheese (8 oz.)
1/2 c. chopped onion
1 (16 oz.) can sauerkraut, drained (may use 2 cans, if desired)
1 (12 oz.) can corned beef, crumbled
3/4 c. rye bread crumbs
2 Tbsp. melted butter or margarine

Preparation

Mix soup, milk, onions and mustard until blended.
In oiled 13 x 9 x 2-inch baking dish, spread sauerkraut, top with uncooked noodles.
Spoon soup mixture evenly over noodles.
Sprinkle with corned beef, then cheese.