Reuben Casserole - Michigan Country Lines Magazine

Name: Reuben Casserole - Michigan Country Lines Magazine
Ingredients: 2 slices of bread, cut into 1/2-inch cubes; 2 T. of butter; garlic powder; 2 cans cream of chicken soup; 3 T. yellow mustard; 1/2 c. onion, finely chopped; 1 1/3 c. milk; 2 16-oz. cans sauerkraut, drained; 2 c. uncooked noodles; 4 3-oz. pkgs. sliced corned beef lunch meat (or 1¼ c. of leftover corned beef brisket, cubed); 2 c. of shredded swiss cheese

www.countrylines.com

Crispy bread croutons, savory sauerkraut and creamy chicken soup come together in this delicious Reuben Casserole recipe from Michigan Country Lines Magazine. Perfect for a comforting main dish!

View full recipe on www.countrylines.com

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Cooking tools:

Zip-top bag
Measuring spoon
Measuring cup
Mixing bowl
Baking sheet
Oven
Cooking spray
Baking dish
Colander
Cutting board
Chef's knife
Spoon
Whisk
Aluminum foil
Fine-mesh sieve
Garlic powder shaker

Ingredients

2 slices of bread, cut into 1/2-inch cubes
2 T. of butter
garlic powder
2 cans cream of chicken soup
3 T. yellow mustard
1/2 c. onion, finely chopped
1 1/3 c. milk
2 16-oz. cans sauerkraut, drained
2 c. uncooked noodles
4 3-oz. pkgs. sliced corned beef lunch meat (or 1¼ c. of leftover corned beef brisket, cubed)
2 c. of shredded swiss cheese