Crock Pot Reuben Casserole
rec.food.cooking/Neris (1999)

1 (8 oz.) pkg. noodles, cooked
1 can corned beef
3 1/2 c. sauerkraut
6 slices American cheese
16 oz. sour cream
1 (10 1/4 oz.) can cream of chicken soup
6 slices Swiss cheese

In a buttered quart crock pot, layer half the noodles, half the meat, all the sauerkraut, all the American cheese.

Mix the sour cream and the chicken soup together and layer half of the soup mixture. Then layer the rest of the noodles, meat, soup mixture and then lastly the Swiss cheese.

Cook on high for 2 hours, so that it bubbles well.

Turn down to low for 1 or 2 hours.

It helps to stir before serving, to mix the layers together some.