January 11 2017 – Danita Troyer
- 2 Cans Mushroom Soup
- 1 1/3 C Milk
- 1/2 C Onion, chopped
- 3 T Mustard
- 2 16oz. Cans Sauerkraut, drained
- 8oz. pkg, Noodles, uncooked
- 12oz. Can Corned Beef
- 2 C Swiss Cheese, shredded
- 3/4 C Toasted Rye Bread Crumbs
- 2 T Butter
Mix soup, milk, onion and mustard.
Grease 13x9 pan. Spread sauerkrat on the bottom, next noodles. Spoon soup mixture over noodles, next corned beef, then cheese. Stir crumbs and melted butter - Sprinkle on top of cheese. Cover with foil. bake 1 hour at 350°.
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