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This is a quick and easy casserole that everyone loves. It is always a hit at potlucks. When making for my family i often make this in 2 smaller pans and freeze one for later.
2 cans cream of mushroom soup
1 1/3 cup milk
1/2 cup chopped onions
3 Tablespoons mustard (I like to use Boetje's)
2 15-ounce cans sauerkraut
8-ounce pacakge uncooked egg noodles
12-ounce can corned beef (My family likes more meat so I usually use 2 cans.)
2 cups shredded Swiss cheese
3/4 cup rye breadcrumbs
2 teaspoons melted butter
Pre-heat oven to 350 degrees.
Mix soup, milk, onion, and mustard in a medium bowl.
Spread sauerkraut on bottom of a greased 9X13 pan. Top with uncooked egg noodles.
Spoon soup mixture over noodles. Top with corned beef and cheese.
Mix breadcrumbs with butter and sprinkle over casserole. Cover tightly with foil and bake at 350 degrees for 1 hour or until noodles are tender.