Open faced "Reuben" Sandwich
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1/4 cup finely chopped onion
Left over corned beef or 12 ounces deli sliced corned beef, chopped
3 tablespoons prepared mustard
1 (16 ounce) can sauerkraut, drained and rinsed
1 (8 ounce) package cooked egg noodles
2 cups shredded Swiss cheese
2 tablespoons butter, melted
3/4 cup cubed rye bread
Preheat oven to 250 degrees F (120 degrees C). Arrange bread cubes in a single layer on a baking sheet. Toast until dry. Increase oven temperature to 350 degrees F (175 degrees C).
In a medium bowl, mix together the soup, milk, onion, corned beef, and mustard. Set aside.
Spread sauerkraut evenly in the bottom of a lightly greased 9x13 inch baking dish. Spread noodles over sauerkraut. Spoon soup mixture over noodles, and sprinkle with cheese. In a small bowl, mix melted butter with rye bread, and sprinkle mixture over cheese. Your dish will be very full.
Cover, and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.
Use your left over rye bread and slice it, put it on your plate and spoon your "Reuben" on top for an open faced sandwich.