Preheat the oven to 350°F/177°C. Grease a 2-quart casserole and set it aside.
Cook the noodles according to package directions until barely tender. Drain well.
8 Ounces Wide Egg Noodles
In a large mixing bowl combine the hot noodles with the butter until the noodles are well coated. Add the drained sauerkraut, caraway seed, corned beef, and ¾ of the Swiss cheese and stir to mix well.
Spoon the corned beef noodle mixture into the prepared baking dish.
Top the casserole with the sliced tomatoes, drizzle with the thousand island dressing, and sprinkle with the remaining cheese.
4 Medium Tomatoes, ⅓ Cup Thousand Island Dressing
Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the casserole is thoroughly heated through.
Serve and enjoy!
Notes
My Top Tips♡ Be sure to peel the tomatoes before slicing them. If you don't remove the peel it will separate from the tomato as the casserole bakes and can be bitter and tough to cut with a fork.♡ Salt the water when cooking the egg noodles for the best taste.Substitutions& VariationsAdd Rye or Pumpernickel Croutons. For a nice crunch on top of the casserole crush rye or pumpernickel croutons and sprinkle them over the very top.Substitute Russian Dressing. If you don't have Thousand Island dressing you can use Russian Salad Dressing.Use Gruyère Cheese. Gruyère cheese melts wonderfully and can be substituted for Swiss cheese.Make-Ahead & StorageYou can make this casserole up to the point of baking it and keep it in the refrigerator to bake later in the day.Leftover Reuben casserole can be stored in a sealed container in the refrigerator for up to five days.This casserole does not freeze well if made to completion. But you can make the casserole up to the step of topping it with the tomatoes, dressing, and cheese and freeze it in a freezer-safe sealed container. Thaw it thoroughly and top it off when you are ready to bake.