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
Preheat oven to 350 degrees, and spray a 2 quart casserole dish with non-stick cooking spray.
Prepare the noodles according to the package, drain and rinse and return to pan.
Add the cream of celery, milk, sauerkraut, corned beef and Swiss cheese tot he noodles, and carefully combine. Pour into prepared casserole dish.
Take the toasted bread, rip into chunks and place in your food processor with butter. Pulse to make fine bread crumbs. Sprinkle over the top of the casserole.
Bake covered for 25 minutes and uncover and bake 5 minutes more.
Amount Per Serving: Calories: 532 Total Fat: 33g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 91mg Sodium: 1154mg Carbohydrates: 34g Fiber: 3g Sugar: 4g Protein: 25g