The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 1, 2009
Made this for the wife and I. We liked it very much. Thank you.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 30, 2009
VERY tasty! It is a great way to use leftover corned beef and tastes just like a reuben sandwich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 13, 2009
Fabulous!!! My husband & I stuffed ourselves on this last night. I made it in a deep baking dish that was a bit smaller than 9x13. Some changes I made were: used 1 can sauerkraut, pre-cooked the egg noodles, increased to 3 cups Swiss cheese, tore rye bread into tiny pieces and fried them in butter and then topped casserole with them.
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Cooking Level: Expert

Living In: Wakefield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 22, 2008
Excellent! I no trouble with the noodles... just pushed them down into the saurkraut so they sat at the bottom of the dish in the liquid. I agree it needs more bread crumbs.. and cubes would be just fine/easier.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 27, 2008
I really like Reuben sandwiches and I thought I would like this more than I did. It is good and my wife liked it a more than I did. I can't quite put my finger on what is missing or wrong. Next time I will try a little more corned beef and a little less sauerkraut.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 18, 2007
Its great!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 17, 2007
UGH! If you truly love reubans this recipe is definitely not for you -- there's no mushroom taste in a reuben and the egg noodles were awful. I haven't rated too many recipes low but this one definitely deserved the 2 stars.
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Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 18, 2007
Loved it! I made half of this recipe in a 9x9 pan. I used one 8 oz. package of sliced corn beef; one 15 oz. can of sauerkraut; four slices of rye bread cubed, not crushed; and I cooked my whole wheat noodles al dente before adding to the recipe. I thought this was flavorful and the key was keeping the bread in a cube form. Thanks for the tasty dish.
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA
Living In: Alexander, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 9, 2007
Good recipe! I will make again, but will serve with Rye toast or add more coarsly crumbled Rye cubes on top - otherwise it is just like eating the filling out of a Reuben sandwich and seems like it's missing something.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 14, 2007
I think I prefer my "Reuben" flavors in sandwich form. This was ok, an interesting casserole - but won't make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 16, 2007
I made this last night. It was awful. I am not sure what went wrong. We love Reuben sandwiches but will not try this casserole again.
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Cooking Level: Intermediate

Home Town: Quincy, Illinois, USA
Living In: Canton, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 15, 2006
Delicious!
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Cooking Level: Expert

Living In: Empire, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 19, 2006
This recipe was great! I did make a few changes though. Based on other reviews, I decreased the sauerkraut to 1 1/2 cans. I also cooked the noodles before baking, and used 1 tbsp regular mustard and 2 tbsp dijon mustard. 3/4 cup of bread crumbs is not enough, so next time I think I will use 2 cups. I ended up cooking it for about 30 min. covered and 10 uncovered. Thanks for the recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 9, 2005
This was ok. I think it could do without the noodles.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 5, 2005
This is good but a little bit too much sauerkraut.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 19, 2005
Made half the recipe in 8x12 glass dish (plenty). Boiled the noodles first (drained well). Used leftover corned beef (diced). Used more milk so saucier and added a little horseradish to sauce (less mustard). Tossed cubed rye bread with melted butter and put on top. Baked at 350 for 25 mins and voila! Perfect! We loved it.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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