Canned Rueben recipe

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Ingredients

12 ounces elbow macaroni
1 (10.75 ounce) can condensed cream of mushroom soup
6 ounces shredded mozzarella cheese
12 ounces sauerkraut
1 (12 ounce) can corned beef

Nutrition Info

361.8 calories
carbohydrate: 36.8 g
cholesterol: 49.7 mg
fat: 12.9 g
fiber: 2.7 g
protein: 23.9 g
saturatedFat: 5.5 g
servingSize: -
sodium: 833.2 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. 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 off most water, but not completely.

  3. Add the soup to the macaroni, mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.

  4. Bake in preheated oven for 45 minutes to 1 hour.

Recipe Yield

6 to 8 servings

Recipe Note

This is a very easy and yummy recipe. Just keep the ingredients in your pantry for a fast and delicious supper, and it's even good enough for guests! Add buttered rye bread crumbs for a richer taste, if desired.

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