Egg noodles smothered in sauerkraut, corned beef, tomato and Swiss and baked with a caraway cracker topping.
INGREDIENTS (for 8 servings):
- 8 ounces egg noodles
- 4 tablespoons butter, melted
- 1 (20 ounce) can sauerkraut, drained and rinsed
- 1 pound corned beef
- 1/2 cup mayonnaise
- 2 cups shredded Swiss cheese
- 1 tomato, sliced
- 1/2 cup crushed saltine crackers
- 1/4 teaspoon caraway seed
Preheat oven to 350 degrees F (175 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. Toss with half the melted butter and place in a 9x13 baking dish.
Spread sauerkraut over the noodles; cover evenly with corned beef. Spread mayonnaise over beef and top with the shredded Swiss and tomato slices.
In a small bowl, toss together crushed crackers and caraway seed with remaining melted butter. Sprinkle crumb mixture over Swiss and tomato.
Bake in preheated oven 1 hour, until bubbly and golden.