1 qt. sauerkraut, drained
8 oz. noodles, cooked & drained
1 (12 oz.) corned beef, shredded
1/2 c. onion, chopped
1 c. cheese, shredded
1/2 c. mayonnaise
2 tsp. mustard
2 cans cream of mushroom soup
About 1 c. seasoned bread crumbs
1/2 stick butter

Layer sauerkraut and noodles in a 9 x 12 inch baking dish. Layer on the onions and corned beef. Mix soup with mayonnaise and mustard and pour over to cover the casserole. Sprinkle cheese on top and cover with seasoned bread crumbs. Slice butter over crumbs. Bake at 350 degrees for 45 minutes. Serves 6.