REUBEN CASSEROLE

REUBEN CASSEROLE


5 cups uncooked egg noodles
2 cans (14-oz each) sauerkraut, rinsed and well drained
2 can (10-3/4-oz each) condensed cream of chicken soup
¾ cup milk
½ cup chopped onion
3 Tbsp. prepared mustard
¾ lb. deli corned beef, chopped
2 cups (8-oz each) shredded Swiss cheese
2 slices day-old light rye bread
2 Tbsp. butter, melted

Cook the noodles according to package directions meanwhile, in a large bowl, Combine the sauerkraut, soup, milk, onion, and mustard.

Drain noodles; stir into the sauerkraut mixture. Transfer to a prepared 13-x-9-inch baking dish. Sprinkle with the corned beef and cheese.

Place food in a food processor, cover and process until the mixture resembles course crumbs. Toss crumbs with butter; sprinkle over the casserole.

Bake, uncovered, at 350^ for 40-45 minutes or until bubbly.

Yield: 5 servings.