Reuben Casserole

Ingredients:

• 8 oz. egg noodles
• 5 oz. thinly slice deli corned beef, cut into bite size pieces
• 1 14.5 oz. can sauerkraut, well drained
• 2 cups shredded Swiss cheese
• ½ cup Thousand Island dressing
• ½ cup milk
• 1 Tblsp. mustard
• 2 slices pumpernickel bread, shredded into fine bread crumbs
• 1 Tblsp. butter

Directions:

Cook the egg noodles according to the package directions. In a large bowl, combine the well-drained (give it a squeeze to get all the juices out) sauerkraut, corned beef, and Swiss cheese. When the pasta is ready, add that to this bowl.

In a separate bowl combine the Thousand Island dressing, milk and mustard. Stir well and set aside.

Melt the butter and combine with the pumpernickel bread crumbs.

In a 9 x 13 casserole dish spread out the pasta mixture. Pour the Thousand Island mixture evenly over the top. Finally, sprinkle the top evenly with the bread crumbs.

Bake at 350° for 20 minutes.