It’s creamy, it’s tangy, it’s crunchy, , it’s meaty, it’s everything you would expect from a reuben!
Yields 9 x 13 casserole
12 oz Egg noodles, cooked per pkg instructions
4 Tbsp butter
4 Tbsp flour
4 Cups chicken broth or water
1 Tsp powdered chicken bullion
1/2 Cup heavy cream
1/4 Tsp fresh grated nutmeg
1 Tsp onion powder
1 Tsp dijon mustard
Salt & pepper to taste
Pinch of cayenne pepper
8 oz Swiss cheese, grated + more for top of casserole
4 Slices rye bread, cubed small and toasted
2 pints or 2 lbs corned beef, diced or shredded
1 1/2 – 2 Cup saurkraut (drained)
Heat oven to 350 degrees f.
Butter 9 x 13 baking dish.
To a heavy bottom pan, on medium heat, add butter and flour, making a roux. Cook 3 minutes and add water, spices, mustard, heavy cream and 8 oz cheese. Cook on medium heat until its a smooth sauce.
Srir cooked noodles into the sauce and pour out into prepared pan.
Add saurkraut and beef, layer extra cheese over top. Top the casserole with rye croutons and bake @350 for 30 minutes.
Serve with mustard or thousand island dresseing! Here is a link for my thousand island dressing. https://jenigough.com/?p=543
Enjoy!
~J~
