Sauerkraut, corned beef, Swiss cheese, and rye bread are combined in a casserole version of a deli favorite.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Arrange bread cubes in a single layer on a baking sheet. Toast until dry. Crush, and reserve. Increase oven temperature to 350 degrees F (175 degrees C).

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  • In a medium bowl, mix together the soup, milk, onion, corned beef, and mustard. Set aside.

  • Spread sauerkraut evenly in the bottom of a lightly greased 9x13 inch 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.

  • Cover, and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.

Nutrition Facts

363.3 calories; protein 19.6g 39% DV; carbohydrates 33.9g 11% DV; fat 17g 26% DV; cholesterol 67.3mg 22% DV; sodium 1682.2mg 67% DV. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2003
Somewhat time-consuming but worth it. We really enjoyed it. Five stars. Read More
(28)

Most helpful critical review

Rating: 1 stars
03/22/2004
I am sorry to rate this so low but we thought it was awful! I followed the recipe exactly thinking what a great way to use up the St. Patrick's leftovers. We love Reuben sandwiches so I don't know what the problem is. I ate my portion but my husband wouldn't eat his after the first few bites. Broke my heart with all those ingredients especially the Swiss cheese. Sorry- Read More
(14)
94 Ratings
  • 5 star values: 50
  • 4 star values: 22
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 8
Rating: 5 stars
06/23/2003
Somewhat time-consuming but worth it. We really enjoyed it. Five stars. Read More
(28)
Rating: 5 stars
03/19/2005
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. Read More
(21)
Rating: 5 stars
02/06/2004
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! Read More
(20)
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Rating: 1 stars
03/22/2004
I am sorry to rate this so low but we thought it was awful! I followed the recipe exactly thinking what a great way to use up the St. Patrick's leftovers. We love Reuben sandwiches so I don't know what the problem is. I ate my portion but my husband wouldn't eat his after the first few bites. Broke my heart with all those ingredients especially the Swiss cheese. Sorry- Read More
(14)
Rating: 5 stars
05/12/2010
Yum! I used a lot more rye bread cubes--maybe half of a loaf--and did not crush them. I think you get more of a crunchy rye bread taste that way. I also used more cheese about 3 cups. Otherwise I followed the recipe exactly. Great recipe if you like sauerkraut. Read More
(11)
Rating: 5 stars
06/23/2003
Delicious recipe! I doubled the bread crumbs and butter and next time might make a little more sauce because it wasn't as runny as a good Rueben sandwich is. I split the dish in half and gave one half to a friend and froze the other. It froze beautifully. This is a definite keeper! Read More
(9)
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Rating: 2 stars
08/17/2007
UGH! If you truly love reubans this recipe is definitely not for you -- there's no mushroom taste in a reuben and the egg noodles were awful. I haven't rated too many recipes low but this one definitely deserved the 2 stars. Read More
(9)
Rating: 5 stars
04/19/2006
This recipe was great! I did make a few changes though. Based on other reviews I decreased the sauerkraut to 1 1/2 cans. I also cooked the noodles before baking and used 1 tbsp regular mustard and 2 tbsp dijon mustard. 3/4 cup of bread crumbs is not enough so next time I think I will use 2 cups. I ended up cooking it for about 30 min. covered and 10 uncovered. Thanks for the recipe! Read More
(9)
Rating: 5 stars
02/15/2011
This was interesting. With half the reviews being good and half of them being bad I wasn't sure what to expect. I figured since this recipe made it into the Tried & True Allrecipes Cookbook it couldn't be THAT bad. I was right. I followed the recipes exactly and it turned out just fine. I didn't pre-cook the noodles or anything. Definitely double up on the topping. I used 3 or 4 slices of rye bread and it wasn't enough. Read More
(9)