Rueben Chowder

Submitted by: Amber Moeller

Makes: 8 servings (2 qts.)

  • 1 T. butter or margarine, softened
  • 3 slices rye bread
  • 1 can (11 oz) condensed nacho cheese soup, undiluted
  • 1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
  • 3 c. milk
  • 1 can (14 oz) sauerkraut, rinsed and drained
  • 1 c. (4 oz) shredded mozzarella cheese
  • 1 (4 oz) pkg. corn beef, or more if desired

Butter bread on both sides; cube. Place on an un-greased baking sheet. Bake at 375ºF for 6-8 minutes or until browned. Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons.


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