Reuben CasseroleCreatively Sam's

I was given this recipe by my best friend 20 years ago. Reuben Casserole is one of those meals that sticks to your ribs and is so good that even after going back for second helpings, you still want more. (ask me how I know.)

I hope you try this recipe. I think you’ll be pleasantly surprised.

What you’ll need:

Preheat oven to 350 degrees

1 Lg can of Sauerkraut

2 cans condensed Cream of Chicken soup

1/2 cup of mayonnaise (I prefer Miracle Whip)

1/2 cup Rye bread crumbs

1 (12 oz) can of Corn Beef

1 tsp. dry mustard

8 oz. grated Swiss Cheese

1/2 cup chopped Onions

8 oz. cooked, rinsed & drained noodles

Grease a 9″ x 12″ dish.

Drain the can of Sauerkraut. I rinse mine, just because if I don’t I feel the taste can overpower the dish. Spread the Sauerkraut on the bottom of the 9″ x 12″ greased dish.

Spread the noodles over the Sauerkraut.

Mix the soup, mustard & mayonnaise together & spread over the noodles.

Layer the chopped onions over the mixture.

Then layer the Corn Beef over the onions. It’s easier to layer the corn beef if you spread it out on to a plate first.

The recipe calls for grated Swiss Cheese. I didn’t have a block of Swiss to grate, just slices, so I just cut the slices into small pieces. Layer the Swiss Cheese on top of the Corn Beef.

I couldn’t find Rye bread crumbs, so I took some slices of Rye bread, put them on a cookie sheet & baked them for 10 minutes at 350 degrees. When they were done, I broke the slices up into small pieces & put them in a blender until they were bread crumbs.