“Sauerkraut, corned beef, Swiss cheese and rye bread - those key Reuben sandwich ingredients, are all present and accounted for in this casserole version of a deli favorite.” - by Sierra
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Preheat oven to 250 degrees F (120 degrees C). Arrange bread cubes in a single layer on a baking sheet. Toast until dry. Crush, and reserve. Increase oven temperature to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the soup, milk, onion, corned 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, and sprinkle mixture over cheese.
- Cover, and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.
Nutrition
Amount Per Serving (10 total)
- Calories
- 363 cal
- 18%
- Fat
- 17 g
- 26%
- Carbs
- 33.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (62)
Rate This Recipe
STARFLOWER
"Made half the recipe in 8x12 glass dish (plenty). Boiled the noodles first (drained well). Used leftover corned beef (diced). Used more milk so saucier and added a little horseradish to sauce (less..." See more mustard). Tossed cubed rye bread with melted butter and put on top. Baked at 350 for 25 mins and voila! Perfect! We loved it. "
RAVRAM
"Great recipe! I'm not the big fan of Reuben sandwiches--my boyfriend is. But, even I really liked this! I toasted some rye bread for croutons while the oven was preheating--I didn't even crush them ..." See moreinto crumbs. Also, I didn't rinse the sauerkraut--I wanted a stronger taste. THIS IS GREAT!"
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