Ingredients
5 cups uncooked egg noodles2 cans (14 ounces each) sauerkraut, rinsed and well drained2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted3/4 cup whole milk1/2 cup chopped onion3 tablespoons prepared mustard3/4 pound sliced deli corned beef, chopped2 cups shredded Swiss cheese2 slices day-old light rye bread2 tablespoons butter, melted
Preparation
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with corned beef and cheese.
Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
