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Print this Recipe    Reuben 05

Rueben Casserole

8 oz. med egg noodles
1 1/2 cups milk
2 (10.5 oz) cans cream soup (celery, mushroom or chicken)
1/2 cup chopped onion
1 tsp. caraway seed (optional)
3 1/2 cups cooked chicken or turkey or 1 lb. cooked polish sausage; cut
into bite sized pieces or 1 lb. cooked ham, cubed or 1 can corned beef
2 16-oz cans of saurerkraut, rinsed and drained
1 cup shredded Swiss cheese
3/4 cup fine dry bread crumbs
1Tbs margarine or butter melted
1/2 tsp garlic powder (optional)
1 tsp prepared mustard

Cook noodles in boiling water for 4 minutes; drain and set aside.
Combine soup, milk, onion, mustard and caraway seed. Gently stir
in meat, drained sauerkraut and noodles. Spoon mixture into a
greased 3 quart rectangular baking dish. Top with cheese.

In a small bowl combine bread crumbs, melted margarine and garlic
powder. Sprinkle over casserole.

Bake uncovered in a 350F oven about 45 minutes or until heated
through. Makes 10 servings. This can also be made in a crock pot
eliminating the bread crumb topping.

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