Reuben Noodle Bake
8 ounces egg
5 ounces corned beef, thinly sliced
1 (14 1/2 ounce) can sauerkraut with caraway seeds
2 cups Swiss cheese, shredded
1/2 cup Thousand Island salad dressing
1/2 cup milk
1 tablespoon prepared mustard
2 slices pumpernickel bread
1 tablespoon butter, melted
Red onion slices, optional
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with nonstick
Drain sauerkraut and rinse under cold water. Drain well and set aside.
Cook noodles according to package directions until al dente; drain.
Meanwhile, cut corned beef into bite-size pieces. Combine noodles, corned beef,
sauerkraut and cheese in large bowl. Pour into prepared dish.
Combine dressing, milk and mustard in small bowl. Spoon dressing mixture evenly
over noodle mixture.
Tear bread into large pieces. Process in food processor or blender until crumbs
Combine bread crumbs and butter in small bowl; sprinkle
evenly over casserole.
Bake, uncovered, 25 to 30 minutes or until heated through.
Garnish with red onion, if desired.
Makes 6 servings