Reuben Noodle Bake

Reuben Noodle Bake

Reuben Noodle Bake


Makes 6 servings


8 ounces uncooked egg noodles
5 ounces thinly sliced deli-style corned beef
1 can (14-1/2 ounces) sauerkraut with caraway seeds, drained
2 cups (8 ounces) shredded Swiss cheese
1/2 cup Thousand Island dressing
1/2 cup milk
1 tablespoon prepared mustard
2 slices pumpernickel bread
1 tablespoon butter, melted


  1. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
  2. Cook noodles according to package directions until al dente. Drain.
  3. Meanwhile, cut corned beef into bite-size pieces. Combine noodles, corned beef, sauerkraut and cheese in large bowl. Spread in prepared dish.
  4. Combine dressing, milk and mustard in small bowl. Spoon dressing mixture evenly over noodle mixture.
  5. Tear bread into large pieces. Process in food processor or blender until crumbs form. Combine bread crumbs and butter in small bowl; sprinkle evenly over casserole. Bake, uncovered, 25 to 30 minutes or until heated through.

Nutritional Information

Sodium 1331 mg
Protein 23 g
Fiber <1 g
Carbohydrate 41 g
Cholesterol 102 mg
Total Fat 22 g
Calories from Fat 43 %
Calories 456

Dietary Exchange

Meat 2
Vegetable 1
Starch 2-1/2
Fat 3

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