This casserole is so rich and creamy, it has all of the flavors of a Reuben sandwich, in a baked noodle casserole!
This is a sponsored conversation written by me on behalf of Frank’s Kraut. The opinions and text are all mine.
So, tomorrow is St. Patrick’s Day. Are you making a traditional Corned Beef and Cabbage Meal? We will be enjoying ours! It’s something we all look forward to every year.
I have learned to make a large amount, especially if I want to have any leftovers for Reuben sandwiches, or to make the corned beef into some yummy “up-cycled” Reuben recipes, like this Cream of Reuben Soup or this casserole!
Left over corned beef baked into a creamy noodle casserole your whole family will enjoy!
Frank’s Kraut is the ONLY sauerkraut I buy. I was raised on this stuff. It’s so delicious and SO GOOD for you, too!
March is National Reuben Month. If you are following along with me, you got a great appetizer recipe for Reuben Pinwheels last week. I love hot appetizers like this one, or this Hot Reuben Dip that I made last year! They are always crowd pleasers, and a great alternative to run-of-the-mill cold dips and chips.
My favorite way to purchase Frank’s Kraut is in these, super convenient, one pound poly bags. It’s always so fresh, I use what I need and then I store the rest in a mason jar in my fridge.
Leftover corned beef, Frank’s kraut, Swiss cheese, and a few other ingredients tossed with some wide egg noodles.
Then you top them with bread crumbs you make yourself, from a couple pieces of Rye or Pumpernickel bread.
Let’s dig in!
- 12 ounces wide egg noodles, cooked per package instructions
- 8 ounces corned beef, chopped (use leftover or deli style works, too!)
- 2/3 cup Frank's Kraut, drained
- 1 (10.5 ounce) can cream of celery soup
- 1/2 can milk
- 6 ounce package shredded Swiss cheese
- 1/4 cup 1000 Island Dressing
- 2 slices Rye or Pumpernickel bread, lightly toasted
- 1 Tablespoon cold butter, cut in pieces