Home Cooking Recipes
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Reuben Bake
Chef:  Judy Hall - McCook, NE          Category:  Main Dishes

Ingredients:
8 oz. cooked and drained noodles
2 tablespoons butter
1 (16 oz.) can sauerkraut (do not drain)
1 can shredded corned beef
3/4 cup mayonnaise (not salad dressing)
1 tablespoon minced onion
1 tablespoon ketchup
1/2 teaspoon dill weed
2 cups shredded Swiss cheese











Directions: Toss cooked noodles with the butter. Place in a buttered 9x13 inch baking dish. Next layer the undrained sauerkraut over the noodles. Add the shredded corned beef over the sauerkraut. Mix the mayonnaise, onion, ketchup and dill weed, pour over the corned beef. Cover with the Swiss cheese. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake an additional 10 minutes.

Notes: This casserole can be frozen and used later.

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