Winner!

All you cookers out there can appreciate how tough it gets sometimes to think of what to make for supper. This month's Taste of Home's Simple & Delicious has quite a few recipes that look yummy. I opted to try this Reuben Casserole tonite for supper. The guys loved it! It was nice, too, because we only ate half of it, so I have enough for one more meal. I meant to take a picture of it before we ate, but I was in a hurry, as I didn't serve it until 6:30 and Kurt and Adam had to leave for their 7 pm activities at 6:50. So I took a pic after we were done, and cut off the ugly half!

5 cups uncooked egg noodles
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup chopped onion
3 tablespoons prepared mustard
3/4 pound sliced deli corned beef, chopped
2 cups (8 ounces) shredded Swiss cheese
2 slices day-old light rye bread
2 tablespoons butter, melted

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with corned beef and cheese.
Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

Yield: 5 servings.

**I used regular bread crumbs....I don't usually have rye bread on hand and it didn't seem to make much sense to buy a loaf for just two pieces.