Reuben Casserole with Egg Noodles

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Jennifer White 0

"Here is a clever twist on a traditional deli sandwich! Reuben casserole."
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1 h 5 m servings 638 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 1483 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain, reserving a few tablespoons of the water. Transfer noodles and reserved water to a large bowl.
  3. Mix salad dressing and mayonnaise into the noodles about a tablespoon each at a time, stirring to coat the noodles, until the mixture has a creamy texture to your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles; stir. Pour the mixture into a 13x9-inch baking dish.
  4. Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.



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