Canned Rueben

13 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 55 min

“This is a very easy and yummy recipe. Just keep the ingredients in your pantry for a fast and delicious supper, and it's even good enough for guests! Add buttered rye bread crumbs for a richer taste, if desired.” - by HAJO

Ingredients

12 ounces elbow macaroni
1 (10.75 ounce) can condensed cream of mushroom soup
6 ounces shredded mozzarella cheese
12 ounces sauerkraut
1 (12 ounce) can corned beef

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Metric US

Original recipe yields 6 to 8 servings

Directions

Preheat oven to 325 degrees F (165 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain off most water, but not completely.
Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
Bake in preheated oven for 45 minutes to 1 hour.

Nutrition

Amount Per Serving (8 total)

Calories
362 cal
18%

Fat
12.9 g
20%

Carbs
36.8 g
12%

Based on a 2,000 calorie diet

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Reviews (13)

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K COUGHLIN

Oct. 20, 2003

"In spite of looking "weird", I tried it. My large, picky family devoured it! Only one serving remained as leftover, so I took it to work for lunch. My coworkers begged for the recipe and their famil..." See moreies loved it, too. Just tastes yummy."

CHELS

May. 29, 2007

"Just an average dish, we probably would have preferred it without the pasta or sauerkraut...." See more"

SUKASCH

Oct. 20, 2003

"My sister-in-law "Mary Kurer" sent me this recipe. I've made it for several functions. I was asked to make it for Super Bowl. Big hit! Thanks Mary!..." See more"

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