1 qt. sauerkraut, drained
8 oz. noodles, cooked and drained
12 oz. shredded corned beef
1/2 c. onion, chopped
1 c. shredded Swiss cheese
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 onion and corned beef. Mix soup with mayonnaise and mustard and pour to cover the casserole. Sprinkle cheese on top and cover with seasoned bread crumbs. Bake at 350 degrees for 45 minutes.