Ingredients1 h 5 m servings 638 cals
- Preheat oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain, reserving a few tablespoons of the water. Transfer noodles and reserved water to a large bowl.
- Mix salad dressing and mayonnaise into the noodles about a tablespoon each at a time, stirring to coat the noodles, until the mixture has a creamy texture to your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles; stir. Pour the mixture into a 13x9-inch baking dish.
- Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.
Per Serving: 638 calories; 36.7 g fat; 47.8 g carbohydrates; 30.4 g protein; 136 mg cholesterol; 1483 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this with corned venison that we canned this year, which is also on allrecipes.com, I also added buttered bread crumbs.
My husband loved this. I made a few tweaks, of course. I layered the ingredients: sauerkraut, corned beef, homemade Thousand Island dressing (about 2/3 cup), sliced cheese, egg noodles, butter...
Tastes like a reuben, but needed something extra. Something with some crunch, maybe.
Great flavor & easy to assemble, but could stand to be creamier. Might add some milk next time.