
5 c. uncooked egg noodles (I used a 16 oz. package)
2 cans (14 oz. each) sauerkraut, rinsed and drained
2 cans (10-3/4 oz each) cream of chicken soup, undiluted
3/4 c. milk
1/2 c. chopped onion
3 Tbsp. prepared mustard
3/4 lb. sliced deli corned beef, chopped
2 c.shredded Swiss cheese
4 slices day-old rye bread
4 Tbsp. butter, melted
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion, and mustard. Drain the noodles and stir into the sauerkraut mixture. Transfer to a greased 9x13 baking dish. Sprinkle with the corned beef and cheese. Place bread in a food processor; cover and process until crumbly. Toss with butter and sprinkle over the top. Bake uncovered at 350 degrees for 40 minutes or until bubbly.
I linked this to Fat Camp Friday
Join me on Tuesdays to link up your Totally Tasty recipes! Don't forget to link back to Mandy's Recipe Box's "Totally Tasty Tuesdays!" Link up to your actual post not just to your blog in general.
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