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Reuben Casserole with Egg Noodles

Jennifer White

"Here is a clever twist on a traditional deli sandwich! Reuben casserole."
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1 h 5 m servings 638 cals
Original recipe yields 8 servings

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.

Nutrition Facts

Per Serving: 638 calories; 36.7 g fat; 47.8 g carbohydrates; 30.4 g protein; 136 mg cholesterol; 1483 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I made this with corned venison that we canned this year, which is also on, I also added buttered bread crumbs.

Great flavor & easy to assemble, but could stand to be creamier. Might add some milk next time.

This has become a favorite recipe for my 2 year old daughter as well as all our family and friends. Anyone who has tried it has taken the recipe home.