Canned Rueben Recipe
- 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 9×13 inch baking dish.
- Bake in preheated oven for 45 minutes to 1 hour.
