Colorado's Finest Reuben Casserole

Submitted by Lorraine of AZ

"This recipe comes from the Colorado Cache cookbook and is different from most in that it is made with noodles. But rye cracker or bread crumbs and caraway seeds give the requisite flavor along with corned beef and sauerkraut. This is a perfect way to use the corned beef leftover from St. Patrick's Day! But if you had lamb on that day, then using canned corned beef is suggested."

 

• Ready In: 1hr 15mins
• Ingredients: 9

ingredients

• 8 ounces wide egg noodles, cooked and drained
• 3 tablespoons butter
• 1 lb sauerkraut, drained
• 2 cups chopped corned beef
• 2 medium tomatoes, peeled and sliced
• 1⁄4 cup thousand island dressing
• 8 ounces shredded swiss cheese (2 cups)
• 4 cups shredded rye crackers
• 1⁄2 teaspooon caraway seed

directions

1. Preheat oven to 350 degrees f. Grease a 9x13-inch baking pan.
2. Add butter to the hot drained noodles and stir so the melting butter coats the noodles. Set aside to cool. Put the rye crackers in a plastic bag and roll with a rolling pin or bottle to make crumbs.
3. In the prepared baking pan, assemble the casserole by layering in this order: the buttered noodles, the drained sauerkraut, the chopped corned beef, and then the tomatoes.
4. Finish the casserole by dotting the top with the Thousand Island dressing. Sprinkle with shredded cheese, cracker crumbs, and caraway seed.
5. Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. Uncover and bake about 15 minutes longer or until bubbly.
6. Note: I prefer to use rye bread crumbs instead of the cracker crumbs. I whirr the bread in the blender or processor and then mix the crumbs with an additional tablespoon of melted butter and the caraway seeds.