|
|
|
Reuben Bake Casserole
|
|
|
2
Reviews
|
|
By:
Brenda Price
|
|
Reuben Bake Casserole uses egg noodles, corned beef, Swiss cheese, sauerkraut, Thousand Island Dressing, milk, mustard, rye bread and butter to create this delicious Reuben corned beef casserole recipe.
|
INGREDIENTS
|
|
8 ounces uncooked egg noodles
|
|
5 ounces thinly sliced deli-style corned beef or pastrami
|
|
2 cups shredded Swiss cheese
|
|
1 can (14 ounces) sauerkraut, drained
|
|
1/2 cup Thousand Island Dressing
|
|
1/2 cup milk
|
|
1 Tbl. prepared mustard
|
|
2 slices pumpernickel or rye bread
|
|
1 Tbl. butter, melted
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Preheat oven to 350°F. Spray 13 x 9 inch baking dish with non-stick cooking spray. Cook noodles according to package directions; drain. Cut corned beef or pastrami into bite-sized pieces.
|
|
|
|
2:
Combine cooked noodles, corned beef or pastrami, cheese and sauerkraut in a large bowl and transfer to prepared baking dish.
|
|
|
|
3:
Combine dressing, milk and mustard in a small bowl and spoon evenly over noodle mixture.
|
|
|
|
4:
Tear bread into large pieces; process in food processor or blender until crumbs form. Combine bread crumbs and butter. Sprinkle mixture evenly over casserole. Bake 25-30 minutes or until heated through. Makes six servings.
|
|
|
|
Print Preview
|
Rate This Recipe
|