Reuben Casserole

Ingredients:

 
2 cans (16 oz.) sauerkraut, drained 
2 cans cream of mushroom soup
1-1/3 cups milk
1/2 cup chopped onion 
1 T Dijon mustard
1 pkg. (8 oz.) uncooked medium noodles 
1 can corned beef, cut up
2 cups shredded cheese (Swiss or other)
3/4 cups bread crumbs
2 T melted butter 

Directions:

  1. Combine soup, milk, onion and mustard in medium bowl.
  2. Spread sauerkraut into greased 13x9 inch pan.  Top with uncooked noodles; spoon soup mix evenly over noodles.  Cover with corned beef and top with cheese.
  3. Mix bread crumbs with 2 T melted butter and sprinkle over cheese.
  4. Cover pan tightly with foil and bake for 1 hour @  350° or until noodles are done.

This recipe also seems to work very well when cooked in a crockpot, and is easy to take for a potluck.  Layer ingredients into crockpot in the same order and cook on low for several hours.

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