This casserole combines the flavours of the classic Reuben sandwich: rye, corned beef, sauerkraut and Swiss cheese.
Somewhat time-consuming, but worth it. We really enjoyed it. Five stars. - 07 Mar 2001 (Review from Allrecipes USA and Canada)
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 mustard). Tossed cubed rye bread with melted butter and put on top. Baked at 350 for 25 mins and voila! Perfect! We loved it. - 19 Mar 2005 (Review from Allrecipes USA and Canada)
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 into crumbs. Also, I didn't rinse the sauerkraut--I wanted a stronger taste. THIS IS GREAT! - 24 Oct 2001 (Review from Allrecipes USA and Canada)