Today's potluck offering is courtesy of my mom... I haven't tasted it, being vegan and all, but it smelled wonderful as she was making it, and every single noodle for the double batch she made for her quilt guild's last business meeting was gone... My dad was miffed that there were no leftovers, which was why she was making a third batch when we visited last weekend.
Note that mom made a large corned beef brisket overnight in the crockpot, with a bottle of Guinness as the cooking liquid. She removed the fat before shredding.
PS: She had my daughter's graduation quilt top hidden away for our visit... No opportunity for a photo, sorry! But we all got hand knit socks... Mine are purple.
Ingredients
- 2-3 slices rye bread
- 5 cups egg noodles, uncooked
- 2 14 oz cans sauerkraut, rinsed and drained
- 2 14 oz cans condensed cream of mushroom soup, undiluted
- 3/4 cup milk
- 1 medium white or yellow onion, chopped
- 3 Tbsp yellow mustard
- 2 cups shredded corned beef brisket, cooked (or substitute sliced deli corned beef for sandwiches, chopped)
- 2 cups Swiss cheese, shredded
- 2 Tbsp butter or margarine, melted
Directions
1. Preheat oven to 350 degrees F.
2. Cook egg noodles to 'slightly underdone' then drain and set aside.
3. Place rye bread in a blender or food processor; cover and whiz to make coarse breadcrumbs.
4. In a large bowl, stir together: sauerkraut, condensed soup, milk, onion, and mustard.
5. Gently fold cooked noodles into sauce mixture.
6. Transfer sauced noodles to a greased 13x9 baking dish.
7. Layer corned beef and Swiss cheese over noodles.
8. Toss breadcrumbs with melted butter, and spread on top of casserole.
9. Bake uncovered for 40-45 minutes, until breadcrumbs are nicely toasted and casserole is bubbly.
10. Let stand for 5 minutes before scooping into a nice big bowl.
Caution, this dish has enormous mouth-burn potential because of the cheese/sauce...