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Rueben Casserole

(1 Votes)


  • 8 oz.s med egg noodles
  • 1 1/2 cup milk
  • 2 (10.5 oz) cans cream soup (celery, mushroom or chicken)
  • 1/2 cup chopped onion
  • 1 teaspoon caraway seed (optional)
  • 3 1/2 cups cooked chicken or turkey or 1 lb. cooked polish sausage; cut
  • into bite sized pieces or 1 lb. cooked ham, cubed or 1 can corned beef
  • 2 16-oz cans of saurerkraut, rinsed and drained
  • 1 cup shredded Swiss cheese
  • 3/4 cup fine dry bread crumbs
  • 1Tbs margarine or butter melted
  • 1/2 tsp garlic powder (optional)
  • 1 tsp prepared mustard

Cook noodles in boiling water for 4 minutes; drain and set aside. Combine soup, milk, onion, mustard and caraway seed. Gently stir in meat, drained sauerkraut and noodles. Spoon mixture into a greased 3 quart rectangular baking dish. Top with cheese. In a small bowl combine bread crumbs, melted margarine and garlic powder. Sprinkle over casserole. Bake uncovered in a 350F oven about 45 minutes or until heated through. Makes 10 servings. This can also be made in a slow cooker eliminating the bread crumb topping.

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