- 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 9×13 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.