Nanner's Corned Beef with Sauerkraut
by Nanner

16 oz. sauerkraut, drained and rinsed
(1) can mushroom soup, mixed with 1/3 c milk
12 oz. corned beef, crumbled
3 slices rye bread, buttered and cubed
6 oz. noodles, cooked
1/2 lb. shredded mozzerella cheese

Grease casserole dish. Rinse and drain sauerkraut and place on bottom of dish. Add cooked noodles and 1/2 of cheese, then corned beef. Add soup mixture and cubed bread. Top with remaining cheese. Bake 350 degrees, 1/2 hour. May be assembled and frozen up to 6 weeks. Serves 8. 19 gr. fat, 4.5 fibre

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