Reviewed: Nov. 11, 2011

Makes a lot and is very filling

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

L RICHARDS

Reviewed: Apr. 25, 2011

I didn't care for this recipe. I followed the recipe exactly. sad.. sorry.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

sue

Reviewed: Feb. 14, 2011

awful followed recipe exact never will i make this again

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

trentmama

Reviewed: Feb. 10, 2011

This was interesting. With half the reviews being good and half of them being bad, I wasn't sure what to expect. I figured since this recipe made it into the Tried & True Allrecipes Cookbook, it couldn't be THAT bad. I was right. I followed the recipes exactly and it turned out just fine. I didn't pre-cook the noodles or anything. Definitely double up on the topping. I used 3 or 4 slices of rye bread and it wasn't enough.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

KAESS

Cooking Level: Expert

Living In: Bensalem, Pennsylvania, USA

Reviewed: May 12, 2010

Yum! I used a lot more rye bread cubes--maybe half of a loaf--and did not crush them. I think you get more of a crunchy rye bread taste that way. I also used more cheese, about 3 cups. Otherwise I followed the recipe exactly. Great recipe if you like sauerkraut.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

STEPHER11

Reviewed: Nov. 1, 2009

Made this for the wife and I. We liked it very much. Thank you.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mo-jo Bobo

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 29, 2009

I made this for a group and they all liked it. I'm giving it three stars because of a bunch of edits. Some changes I made: Used one can sauerkraut, this was just right. Then I substituted cream of chicken for the mushroom soup because I feared that the mushroom would taste too strong with the other flavors. This turned out well. I also used more onion. The egg noodles were cooked for about 5 minutes, and I put some of the soup mixture right on top of the sauerkraut and then layered the noodles on to integrate the flavors better. Changes I would make next time: More rye bread - I made about 2 cups of cubed bread but it still wasn't enough. It just speckled the cheese on top, but you couldn't taste the rye bread flavor. I'd also add more corned beef.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Liane

Cooking Level: Intermediate

Reviewed: Apr. 9, 2009

My family loved this dish. I did precook the noodles and added thousand island dressing. I doubled the amount of bread and would probably add more next time.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

rosie

Reviewed: Apr. 6, 2009

Husband loves this recipe! He says it gets better as it sits. I did add a whole onion chopped, a heaping tablespoon horseradish, 12-16 ounces sliced swiss cheese & ten slices of rye bread buttered then cubed & put on top of cheese. This is the second time I've made this.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

HAUSER49

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Chandler, Arizona, USA

Reviewed: Mar. 31, 2009

This was awesome. I added more onion (1/2 cup total), I used 16 oz corned beef, provolone cheese instead of swiss, and I put in 2 cups of the bread and kept them cubed. However, based on other reviews, I cooked the noodles ahead of time, and I was only able to fit about 1/2 of them in the baking dish (13x9). So I only used about 4 oz of noodles. Next time I will double the bread (to make 4 cups) since that was the best part! Although, I think I will cut the recipe in half. We had a whole half pan left over!

Was this review helpful? [ YES ]
2 users found this review helpful