Wednesday, August 24, 2016

reuben noodle bake


  • Servings: 1
  • 8 ounces egg noodles
  • 4 tablespoons butter, melted
  • 1 (20 ounce) can sauerkraut, drained and rinsed
  • 1 pound corned beef
  • 1/2 cup mayonnaise
  • 2 cups shredded swiss cheese
  • 1 tomato, sliced
  • 1/2 cup crushed saltine crackers
  • 1/4 teaspoon caraway seed


    Preparation Time: 5 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. toss with half the melted butter and place in a 9x13 baking dish.
  • spread sauerkraut over the noodles; cover evenly with corned beef. spread mayonnaise over beef and top with the shredded swiss and tomato slices.
  • in a small bowl, toss together crushed crackers and caraway seed with remaining melted butter. sprinkle crumb mixture over swiss and tomato.
  • bake in preheated oven 1 hour, until bubbly and golden.

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