Here is a clever twist on a traditional deli sandwich! Macaroni is baked with a tasty concoction of corned beef, sauerkraut, mozzarella cheese and cream of mushroom soup. Rye bread crumbs over the top adds a dash of authenticity.
INGREDIENTS (for 8 servings):
- 12 ounces elbow macaroni
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 6 ounces shredded mozzarella cheese
- 12 ounces sauerkraut
- 1 (12 ounce) can corned beef
Preheat oven to 325 degrees F (165 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain off most water, but not completely.
Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
Bake in preheated oven for 45 minutes to 1 hour.