Reuben Casserole - cooking recipe
Ingredients
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1 qt. drained sauerkraut (32 oz.)
8 oz. egg noodles, cooked and drained
2 cans cream of chicken soup
1 tsp. dry mustard
1/2 c. mayonnaise
1/2 c. chopped onion
1 or 2 (12 oz.) cans corned beef
8 oz. grated Swiss cheese
1/2 c. rye bread crumbs
Preparation
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Grease a 9 x 12-inch casserole or cake pan and line with sauerkraut, then cooked noodles.
Mix soup, mustard and mayonnaise and spread over casserole.
Spread onion, corned beef and Swiss cheese on top. Cover with foil and bake 1 hour at 350\u00b0.
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