Corned Beef and Sauerkraut Casserole

    Corned Beef and Sauerkraut Casserole


    87 people made this

    This casserole combines the flavours of the classic Reuben sandwich: rye, corned beef, sauerkraut and Swiss cheese.

    Serves: 10 

    • 3/4 cup cubed rye bread
    • 600ml condensed cream of mushroom soup
    • 1 1/2 cups (375ml) milk
    • 1/4 cup finely chopped onion
    • 340g deli sliced corned beef, chopped
    • 3 tablespoons prepared mustard
    • 900g sauerkraut, drained and rinsed
    • 225g uncooked egg noodles
    • 2 cups (200g) grated Swiss cheese
    • 2 tablespoons butter, melted

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Preheat oven to 120 degrees C. Arrange bread cubes in a single layer on a baking tray. Toast until dry. Crush, and reserve. Increase oven temperature to 180 degrees C.
    2. In a medium bowl, mix together the soup, milk, onion, corned beef and mustard. Set aside.
    3. Spread sauerkraut evenly in the bottom of a lightly greased 20x30cm 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.
    4. Cover and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.

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