Reuben Casserole

• 2 cans cream of chicken or mushroom soup
• 1 1/3 c. milk
• 1/2 c. chopped onion
• 3 Tbsp. mustard
• 2 (16 oz.) cans sauerkraut, drained
• 8 oz. pkg. uncooked medium egg noodles
• 8 oz. Swiss cheese
• 12 oz. can corned beef, crumbled
• 3/4 c. rye bread crumbs, toasted
• 2 Tbsp. melted margarine

1. In bowl, mix soup, milk, onion and mustard until blended.
2. In greased 9 x 13-inch baking dish, spread drained sauerkraut; top with uncooked noodles.
3. Spoon or pour soup mix evenly over noodles.
4. Sprinkle with corned beef, then layer with cheese.
5. In a separate bowl, stir together rye bread crumbs and margarine. Sprinkle over top of cheese.
6. Cover tightly with foil.
7. Bake in a 350u0b0 oven for 1 hour or until noodles are tender.
8. Serves 8 to 10. Enjoy!

cream of chicken, milk, onion, mustard, sauerkraut, egg noodles, swiss cheese, corned beef, rye bread, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790973 (may not work)