Reuben Casserole with Egg Noodles recipe

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Ingredients

1 (16 ounce) package egg noodles
½ cup thousand island salad dressing, or to taste
½ cup mayonnaise, or to taste
1 pound thickly sliced deli-style corned beef, cut into 1-inch squares
12 ounces sauerkraut
6 ounces shredded Swiss cheese
6 ounces shredded Cheddar cheese

Nutrition Info

637.9 calories
carbohydrate: 47.8 g
cholesterol: 136.4 mg
fat: 36.7 g
fiber: 3 g
protein: 30.4 g
saturatedFat: 13.2 g
servingSize: -
sodium: 1483.2 mg
sugar: 5.5 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. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes, drain, reserving a few tablespoons of the water. Transfer noodles and reserved water to a large bowl.

  3. Mix salad dressing and mayonnaise into the noodles about a tablespoon each at a time, stirring to coat the noodles, until the mixture has a creamy texture to your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles, stir. Pour the mixture into a 13x9-inch baking dish.

  4. Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.

Recipe Yield

8 servings

Recipe Note

Here is a clever twist on a traditional deli sandwich! Reuben casserole.

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