Reuben Noodle Casserole

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

1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
2. Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with corned beef and cheese.
3. Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
4. Bake, uncovered, at 350u0b0 for 40-45 minutes or until bubbly.

egg noodles, sauerkraut, condensed cream, milk, onion, mustard, deli, swiss cheese, light rye bread, butter

Taken from www.tasteofhome.com/recipes/reuben-noodle-casserole/ (may not work)