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Corned Beef With Tangy Mustard SauceCorned Beef CasseroleSpiced Corned Beef with Cider
INGREDIENTS:
- 8 ounces uncooked medium egg noodles
- 6 to 8 ounces thinly sliced deli corned beef
- 1 can (approx. 15 ounces) sauerkraut, drained and rinsed
- 2 cups shredded Swiss cheese
- 1/2 to 1 teaspoon caraway seeds, optional
- 1/2 cup Thousand Island dressing
- 1/2 cup milk
- 1 tablespoon prepared mustard
- 2 slices dark rye or pumpernickel bread
- 1 tablespoon melted butter
PREPARATION:
Cook noodles in boiling salted water, following package directions. Drain and transfer to a large bowl.
Cut corned beef into small pieces; add to noodles with sauerkraut, cheese, and caraway seeds. Pour noodle mixture into the baking dish.
In another bowl, whisk together the dressing, milk, and mustard. Spoon evenly over the noodle mixture.
Put torn bread into food processor and pulse to make small crumbs. Toss with the melted butter then sprinkle over the casserole.
Bake in preheated 350° oven for 25 to 35 minutes.
Serves 6.
More Corned Beef Recipes
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Corned Beef Bake
Baked Corned Beef
Glazed Corned Beef
Oven Corned Beef and Vegetables
Corned Beef Sandwich
Corned Beef Boiled Dinner
Corned Beef Brisket with Cider
Corned Beef with Veggies
Corned Beef Hash with Eggs
Corned Beef Hash Brown Casserole
Corned Beef Hash
Corned Beef Brunch Casserole
Apple and Brown Sugar Corned Beef Recipe
Corned Beef Index
Cabbage Recipe Index
Beef Recipes Index
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