December 2, 2016

Reuben Casserole

2 slices of bread, cut into 1/2-inch cubes
2 T. of butter
garlic powder
2 cans cream of chicken soup
3 T. yellow mustard
1/2 c. onion, finely chopped
1 1/3 c. milk
2 16-oz. cans sauerkraut, drained
2 c. uncooked noodles
4 3-oz. pkgs. sliced corned beef lunch meat (or 1¼ c. of leftover corned beef brisket, cubed)
2 c. of shredded swiss cheese

Place cubed bread inside plastic bag. Melt butter and drizzle over bread cubes and shake well until cubes are coated. Spread out on cookie sheet and brown at 350° until crispy and golden brown (10-15 min.); remove from oven and sprinkle with garlic powder. Mix together soup, mustard, onion and milk. Spray a 9 x 13-inch casserole dish with cooking spray and put drained sauerkraut in bottom. Layer uncooked noodles over sauerkraut. Pour soup/milk mixture over noodles and sauerkraut. Cut stack of corned beef lunch meat slices into 1/2-inch cubes and sprinkle corned beef evenly over the top, separating the pieces as you go. Top with the swiss cheese and bread cubes. Cover with tin foil and bake at 350° for 1 hour, 15 min.

Leanne Walling, Munising