1 qt. sauerkraut, drained
1 (12 oz.) can corned beef, shredded
1 c. shredded cheddar cheese
2 tsp. mustard
1 c. seasoned bread crumbs
8 oz. noodles, cooked and drained
1/2 c. chopped onion
1/2 c. mayonnaise
2 cans cream of mushroom soup
1/4 c. butter

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

DIETITIAN'S NOTE:

Even with the use of Kraft light natural cheese, light mayonnaise and Campbell's Healthy Request soups, the fat and sodium content will remain high because of the corned beef and sauerkraut. Use discretion and take a small portion.