Reviewed: Apr. 24, 2013

Absolutely amazing! I did follow the recipe for the main stuff but changed a few things. I love Reuben sandwiches but I always order them with a different white cheese because I do not like Swiss. So for this recipe I used a blend of shredded mozzarella and provolone. I also love 1000 island in the sandwich so I had to put that in. I hate mustard so I changed from mustard to 1000 island. I used a half cup of it because I really like it. I made more breadcrumbs as previous reviewers suggested. The result was one of the most amazing casssaroles I have ever made! I think I like it better than the Reuben sandwich!

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Reviewer:

BFair

Reviewed: Nov. 4, 2012

I substituted 1can cream of chicken soup and 1can cream of potato soup for the 2 cans of cream of mushroom. Then, I only used 1 can of sauerkraut, and crumbled saltine crackers on top rather than the rye bread crumbs putting them on for the last 10 minutes. The prep time was really short once I dropped the rye bread topping. My husband and I really enjoyed it! The kids aren't big fans of sauerkraut so they only tolerated it.

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Reviewer:

cjcbs0998

Reviewed: Sep. 30, 2012

I brought this to a Hot Dish contest and won 1st Prize!! I followed other reviewer's advice and used 16 oz corned beef, 3 cups of Swiss, boiled the noodles for 4 minutes, and 3/4 a loaf of rye bread...and kept it cubed.

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Reviewer:

rcwthompson

Reviewed: Nov. 11, 2011

Makes a lot and is very filling

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Reviewer:

L RICHARDS

Reviewed: Apr. 25, 2011

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

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5 users found this review helpful

Reviewer:

sue

Reviewed: Feb. 14, 2011

awful followed recipe exact never will i make this again

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5 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.

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8 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.

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9 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.

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4 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.

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6 users found this review helpful