How to Make Tomato And Egg Noodles

Reuben Casserole With Egg Noodles

Serve over cooked egg noodles with sour cream.

Recipe Summary Reuben Casserole With Egg Noodles

Here is a clever twist on a traditional deli sandwich! Reuben casserole.

Ingredients | Tomato And Egg Noodles

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

Directions

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.

Info | Tomato And Egg Noodles

prep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings

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