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

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

Dietary Exchange

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

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