Cool temperatures prevailed this week, albeit still summer, but that got me thinking about my favorite time of year. You guessed it, fall! There are so many great things that come with the season: cozy sweatshirts, backyard bonfires, warming your hands with a mug of hot chocolate,and the smells of your favorite comfort food coming from the oven.
I hope this week’s recipe will bring smiles to your table and despite the revival of summer temperatures this weekend, there’s never a bad time for a good casserole. The entire recipe will cost you around $25 if you go with mostly store brand ingredients. You may find that you have some of the good already in your pantry, so be sure to look there before you go on a shopping trip.
Do you have a special recipe you’ll like us to try? Send your suggestions to [email protected] We’ll give it a taste and post the recipe online.
-5 cups of uncooked egg noodles (I prefer the extra wide kind)
-2 cans of sauerkraut (14 oz. each)
-2 cans cream of chicken soup (10 3/4 oz. each)
-3/4 cup milk
-1/2 cup chopped onion
-3 tablespoons of mustard
-1 pound of deli corned beef, chopped
-2 cups of shredded Swiss cheese
-3 slices of day old rye bread
-2 tablespoons of butter, melted
- Preheat oven at 350 degrees
- Cook the noodles per the directions on the package.
- Combine sauerkraut, soup, milk, onion and mustard in a bowl. Then combine mixture with the noodles in a 9×13 baking dish.
- Sprinkle pieces of the corned beef on top.
- Add the Swiss cheese.
- Cut up the slices of rye bread and toast on the stove in the melted butter.
- Top the casserole with the buttery rye bread pieces.
- Bake casserole for 40-45 minutes until bubbly and melted.