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Had some leftover corned beef, half jar of kraut, few slices of rye bread, ½ bottle of dressing and a pack of Swiss cheese.
As I stand and look at the ingredients, I don’t want the same I had for the last few days, I want to create something different.
My mom loves all these items, plus cabbage and noodles. Grabbed a bag of egg noodles and started to create a dish.
Here’s what I came up with and it may not look the greatest from the photos, however the house smells amazing and taste fantastic.
Afterwards I made some adjustments, which I have added here.
8 – 12ozs sauerkraut (drained/squeezed dry)
12ozs egg noodles, cooked/drained
Salt and Pepper
1# sliced corned beef (from the deli), rough chop
1 to 1.5 cups Thousand Island dressing
½ # sliced Swiss cheese
6 slices rye bread (or combo of rye, marble rye and pumpernickel), torn into pieces
Half stick of butter, melted
Preheat oven to 350deg.
Place drained sauerkraut and egg noodles in bottom of a 13” x 9” baking dish. Stir to combine. Season with salt & pepper.
Scatter chopped corned beef over noodle mixture, spread evenly.
Drizzle dressing over entire corned beef layer.
Top with cheese, covering best you can.
Drop torn bread pieces all over cheese layer.
Drizzle with melted butter.
Leave uncovered and bake for 30 minutes.
Cut, Plate & Enjoy!
Bon Appetite!
Chefs Notes:
This dish is great fresh from the oven, reheating the next day, the bread was soggy.
Next time I will toast the bread first and butter vs doing the drizzle on top.
Cut into large crouton style pieces. Baking process will crisp up the bread even more.
Also I plan to add butter the noodles after draining, to add a creamy texture to the under layer.
I encourage those who read this article to give it a shot and report back to The Valley Ledger.
Thank You!
For more fresh recipes and articles by Joe Scrizzi click here…
