Reuben Hot Dish

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Have the taste of a reuben without making individual sandwiches.

Ingredients

  • 2 (10.75 oz.) cans condensed cream of mushroom soup
  • 1 1/2 C. milk
  • 1/4 C. finely chopped onion
  • 12 oz. deli-sliced corned beef
  • 3 Tbs. prepared mustard
  • 2 (16 oz.) cans sauerkraut, rinsed and drained
  • 1 (8 oz.) package uncooked egg noodles
  • 2 C. shredded Swiss cheese
  • 2 Tbs. butter, melted
  • 3/4 C. cubed rye bread

Directions

Preheat oven to 250 degrees. Arrange bread cubes in a single layer on a baking sheet. Toast until dry. Crush, and reserve. Increase oven temperature to 350 degrees. In a medium bowl, mix together the soup, milk, onion, beef, and mustard. Set aside. Spread sauerkraut evenly in the bottom of a lightly greased 9x13-inch baking dish. Spread uncooked noodles over sauerkraut. Spoon soup mixture over noodles, and sprinkle with cheese. In a small bowl, mix melted butter with rye bread crumbs; sprinkle mixture on top of cheese. Cover and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.

Makes 6 servings.

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