Serve corned beef and cabbage (actually sauerkraut) in a new way this St. Patrick's Day.
Prep Time: 25 minutes
Cook Time: 1 hours,
Ingredients:
- 1 (10 oz.) can condensed cream of mushroom soup with roasted garlic
- 1 (10 oz.) container refrigerated Alfredo sauce
- 1-1/2 cups milk
- 1 finely chopped onion
- 2 cloves garlic, minced
- 12 oz. deli sliced corned beef, chopped
- 1/4 cup Dijon mustard
- 2 (16 oz.) cans sauerkraut, rinsed and drained
- 8 oz. uncooked fine egg noodles
- 2 cups shredded Swiss cheese
- 3Tbsp. butter, melted
- 1 cup garlic croutons, crushed
Preparation:
Preheat oven to 350 degrees F. In medium bowl, combine soup, Alfredo sauce, milk, onion, garlic, corned beef, and mustard and mix gently. Set aside.
Spread rinsed and drained sauerkraut in the bottom of greased 9x13" baking dish. Spread uncooked noodles over sauerkraut. Spoon soup mixture over noodles, then sprinkle with Swiss cheese. In a small bowl, mix melted butter with crouton crumbs, and sprinkle over cheese.
Cover baking dish and bake in preheated oven for 50 minutes. Uncover dish and bake an additional 10-20 minutes until topping is crisp. Serves 10
