Canned Rueben Recipe

Ingredients
<br>- 12 ounces elbow macaroni
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 6 ounces shredded mozzarella cheese
<br>- 12 ounces sauerkraut
<br>- 1 (12 ounce) can corned beef
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>step 2: 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.
<br>step 3: Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
<br>step 4: Bake in preheated oven for 45 minutes to 1 hour.
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Ingredients
- 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

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: 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.
step 3: Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
step 4: Bake in preheated oven for 45 minutes to 1 hour.

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