Reuben Casserole Recipe

Name: Reuben Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans cream of chicken or mushroom soup; 1 1/3 c. milk; 1/2 c. chopped onion; 3 Tbsp. mustard; 2 (16 oz.) cans sauerkraut, drained; 8 oz. pkg. uncooked medium egg noodles; 8 oz. Swiss cheese; 12 oz. can corned beef, crumbled; 3/4 c. rye bread crumbs, toasted; 2 Tbsp. melted margarine

Servings: persons

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

1
In bowl, mix soup, milk, onion and mustard until blended.
2
In greased 9 x 13-inch baking dish, spread drained sauerkraut; top with uncooked noodles.
3
Spoon or pour soup mix evenly over noodles.
4
Sprinkle with corned beef, then layer with cheese.
5
In a separate bowl, stir together rye bread crumbs and margarine. Sprinkle over top of cheese.
6
Cover tightly with foil.
7
Bake in a 350u00b0 oven for 1 hour or until noodles are tender.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cans cream of chicken or mushroom soup, 1 1/3 c. milk, 1/2 c. chopped onion, 3 Tbsp. mustard, and more.

Yes, Reuben Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Reuben Casserole

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