Ingredients Jump to Instructions ↓

  1. 8 oz. uncooked egg noodles

  2. 5 oz. thinly sliced corned beef

  3. 1 can (14 1/2 oz) sauerkraut w/caraway seeds, drained

  4. 2 cups (8 oz) shredded Swiss cheese

  5. 1/2 cup milk

  6. 1/2 cup thousand island dressing

  7. 1 Tbsp. mustard

  8. 2 slices pumpernickel bread

  9. 1 Tbsp. melted margarine

  10. Red onion slices

  11. 350 F. Spray

  12. 13x9" pan with cooking spray. Cook noodles according to package directions until al dente. Drain. Meanwhile, cut corned beef into bite-size pieces. Combine noodles, corned beef, sauerkraut and cheese in large bowl. Pour into prepared dish. Combine milk, dressing and mustard in small bowl. Spoon dressing mixture evenly over noodle mixture. Tear bread into large pieces. Process in food processor or blender until crumbs are formed. Combine crumb & margarine and sprinkle evenly over casserole. Bake, uncovered,

  13. 25-30 minutes or until heated through. Garnish with red onion if desired.

  14. *Note - I substituted Rye bread for the pumpernickle and I also let the noodle cool slightly before mixing with the other ingredients. The leftovers reheated very nicely.


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