2 cans cream of chicken or mushroom soup
1 1/2 c. milk
3 tbsp. mustard
1 (8 oz.) pkg. uncooked egg noodles
1 (12 oz.) can corn beef (crumbled)
2 c. shredded Swiss cheese
3/4 c. rye bread crumbs, toasted
2 tbsp. butter
1/2 c. chopped onion
2 lbs. sauerkraut

In large bowl mix soup, milk, onion and mustard until well blended. In greased 9x13 baking dish spread drained sauerkraut; top with uncooked noodles. Spoon soup mixture over noodles evenly. In bowl stir together bread crumbs and melted butter. Sprinkle over top of casserole; sprinkle on cheese, then cover with foil tightly. Bake 1 hour at 350 degrees. Makes 10 servings.