Baked Reuben with Noodles

    Baked Reuben with Noodles


    87 people made this

    About this recipe: This oven bake uses all of the ingredients from the typical Reuben sandwich - salt beef brisket, sauerkraut, Gruyere cheese and rye bread. It's baked together with a layer of fresh noodles to offer a substantial meal.

    Serves: 10 

    • 2 (295g) tins condensed cream of mushroom soup
    • 350ml milk
    • 1/4 small onion, chopped
    • 350g sliced salt beef brisket, chopped
    • 3 tablespoons mustard
    • 1 1/3 (700g) jars sauerkraut, drained and rinsed
    • 225g fresh egg noodles
    • 215g Gruyere cheese, grated
    • 30g butter, melted
    • 170g rye bread, cubed

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat oven to 120 C / Gas 1/2. Arrange cubed bread in a single layer on a baking tray. Toast until dry. Crush and set aside. Increase oven temperature to 180 C / Gas 4.
    2. In a medium bowl, mix together the soup, milk, onion, salted beef brisket and mustard. Set aside.
    3. Spread sauerkraut evenly in the bottom of a lightly greased 23x33cm or similar sized baking dish. Spread uncooked noodles over sauerkraut. Spoon soup mixture over noodles and sprinkle with cheese. In a small bowl, mix melted butter with rye breadcrumbs and sprinkle mixture over cheese.
    4. Cover and bake in preheated oven for 50 minutes. Remove cover and bake an additional 10 minutes.

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