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.
2 (295g) tins condensed cream of mushroom soup
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
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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.
In a medium bowl, mix together the soup, milk, onion, salted beef brisket and mustard. Set aside.
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.
Cover and bake in preheated oven for 50 minutes. Remove cover and bake an additional 10 minutes.