Reuben Casserole - cooking recipe

Ingredients

1 (16 oz.) can sauerkraut, rinse and drain
1/2 lb. Swiss cheese, shredded
1 can cream of chicken soup or mushroom soup, mixed with about 1/3 can milk
6 oz. noodles, cooked and drained
1 can corned beef, crumbled
rye bread, buttered and cubed (about 3 slices)

Preparation

Grease large casserole or lasagna pan.
Rinse and drain kraut, place on bottom of pan and add noodles.
Add 1/2 of grated cheese and corned beef, crumbled.
Add soup mixture, then buttered cubes of bread.
Top with remaining cheese.
Bake 1/2 hour at 350\u00b0.