Reuben Casserole with Egg Noodles

Yield

8 servings

15

50

1 (16 ounce) package: egg noodles

1/2 cup: thousand island salad dressing, or to taste

1/2 cup: mayonnaise, or to taste

1 pound: thickly sliced deli-style corned beef, cut into 1-inch squares

12 ounces: sauerkraut

6 ounces: shredded Swiss cheese

6 ounces: shredded Cheddar cheese

Preheat oven to 325 degrees F (165 degrees C).

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain, reserving a few tablespoons of the water. Transfer noodles and reserved water to a large bowl.

Mix salad dressing and mayonnaise into the noodles about a tablespoon each at a time, stirring to coat the noodles, until the mixture has a creamy texture to your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles; stir. Pour the mixture into a 13x9-inch baking dish.

Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.

Calories: 638 kcal

Carbohydrates: 47.8 g

Cholesterol: 136 mg

Fat: 36.7 g

Fiber: 3 g

Protein: 30.4 g

Sodium: 1483 mg