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Reuben Casserole with Egg Noodles

Reuben Casserole with Egg Noodles

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Jennifer White

Jennifer White

Here is a clever twist on a traditional deli sandwich! Reuben casserole.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 1483 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain, reserving a few tablespoons of the water. Transfer noodles and reserved water to a large bowl.
  3. Mix salad dressing and mayonnaise into the noodles about a tablespoon each at a time, stirring to coat the noodles, until the mixture has a creamy texture to your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles; stir. Pour the mixture into a 13x9-inch baking dish.
  4. Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.
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