This is a family favorite and is requested when making large dinners for any occasion.
- 6 cups uncooked egg noodles
- 2 cans (14 oz. ea.) sauerkraut, rinsed and well drained
- 2 cans (10-3/4 ea.) condensed cream of chicken soup, undiluted
- 3/4 cup milk
- 1/2 cup chopped onion
- 3 Tbsp. prepared mustard
- 2 cups (8 ounces) Swiss cheese
- 3/4 lb.sliced deli corned beef, chopped
- 2 slices day-old lite rye bread
- 2 Tbsp. butter, melted
Cook the noodles according to the package directions. In a large bowl, combine the sauerkraut, soup, milk, onion, and mustard. Drain noodles and stir into the sauerkraut mixture. Transfer to a greased 13x9x2-inch baking dish. Sprinkle with the corned beef and cheese. Place bread in a food processor, cover and process until mixture resembles coarse crumbs. Toss crumbs with butter and sprinkle over the casserole. Bake uncovered, at 350 degrees F. for 40 to 45 minutes, or until bubbly.
Yield: 5 or 6 servings
By Connie from Cotter, AR
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