Baked Reuben with Noodles

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    Baked Reuben with Noodles

    Baked Reuben with Noodles

    (92)
    1hr30min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (92)

    Reviews in English (92)

    by
    28

    Somewhat time-consuming, but worth it. We really enjoyed it. Five stars.  -  07 Mar 2001  (Review from Allrecipes US | Canada)

    by
    20

    Made half the recipe in 8x12 glass dish (plenty). Boiled the noodles first (drained well). Used leftover corned beef (diced). Used more milk so saucier and added a little horseradish to sauce (less mustard). Tossed cubed rye bread with melted butter and put on top. Baked at 350 for 25 mins and voila! Perfect! We loved it.  -  19 Mar 2005  (Review from Allrecipes US | Canada)

    by
    20

    Great recipe! I'm not the big fan of Reuben sandwiches--my boyfriend is. But, even I really liked this! I toasted some rye bread for croutons while the oven was preheating--I didn't even crush them into crumbs. Also, I didn't rinse the sauerkraut--I wanted a stronger taste. THIS IS GREAT!  -  24 Oct 2001  (Review from Allrecipes US | Canada)

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