Reuben Casserole

(The above is a pre-baked picture of the casserole.)

***This recipe was found in "Best Simple Recipes" magazine, submitted by Joy Hagen of Webster, SD***

Prep Time: 20 minutes Bake Time: 40 minutes
Yield: 5 servings

5 C uncooked egg noodles
2 cans (14 oz each) sauerkraut, rinsed and well-drained
2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
3/4 C milk
1/2 C chopped onion
3 T prepared mustard
3/4 pound sliced deli corned beef, chopped
2 C (8 oz) shredded Swiss cheese
2 sliced day-old light rye bread
2 T. butter, melted

***Family Chef's substitutions: I used Panko bread crumbs instead of day-old rye bread.

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 greased 9x13-inch baking dish. Sprinkle with the corned beef and cheese.
Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle of casserole.
Bake, uncovered, at 350* for 40-45 minutes or until bubbly.

I have one thing to say: Holy Sauerkraut!! If you don't like sauerkraut, do not make this casserole. My husband, however, LOVES reubens and I have gotten to like them, too, since we've been married. I also had my mom and brother over for dinner that night to get some opinions. My poor brother is NOT a fan of sauerkraut and didn't know what was in the casserole, so he took a big heaping helping, only to be unpleasantly surprised when he tasted it. He was a good sport about it and said that it would have been good, had he been a fan of sauerkraut in the first place. :) I think this would be a fun meal to make on St. Patrick's Day. Considering how many left-overs we had, that will probably be the next time I make it. :)

Family Chef's Grade: A