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Reuben Casserole with Egg Noodles

"Here is a smart twist on a traditional deli sandwich! Reuben casserole."

Ingredients :

• 1 (sixteen ounce) package egg noodles
• half of cup thousand island salad dressing, or to flavor
• 1/2 cup mayonnaise, or to taste
• 1 pound thickly sliced deli-style corned beef, cut into 1-inch squares
• 12 ounces sauerkraut
• 6 ounces shredded Swiss cheese
• 6 oz. Shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H5M

• Preheat oven to 325 stages F (a hundred sixty five stages C).
• Bring a huge pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring every so often, until cooked via however firm to the chunk, approximately five mins; drain, booking some tablespoons of the water. Transfer noodles and reserved water to a large bowl.
• Mix salad dressing and mayonnaise into the noodles about a tablespoon every at a time, stirring to coat the noodles, till the mixture has a creamy texture for your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles; stir. Pour the aggregate right into a 13x9-inch baking dish.
• Bake in preheated oven until the cheese melts completely and the casserole is warm in the center, forty five minutes to one hour.

Notes :

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