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 caloriescarbohydrate: 47.8 gcholesterol: 136.4 mgfat: 36.7 gfiber: 3 gprotein: 30.4 gsaturatedFat: 13.2 gservingSize: -sodium: 1483.2 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Reuben Casserole with Egg Noodles
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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.
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.
Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.