Reuben Casserole with Egg Noodles

A superstar deli sandwich gets a casserole conversion when you replace bread with egg noodles and mix them with the ingredients of a corned beef reuben.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 638 Calories

Ingredients

• 6 ounces shredded Cheddar cheese
• 1 (16 ounce) package egg noodles
• 12 ounces sauerkraut
• ½ cup mayonnaise, or to taste
• ½ cup thousand island salad dressing, or to taste
• 1 pound thickly sliced deli-style corned beef, cut into 1-inch squares
• 6 ounces shredded Swiss cheese

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.