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Reuben Casserole

1 package noodles - (8 oz) -- cooked
1 can corned beef
3 1/2 cup sauerkraut
6 slices American cheese
16 ounces sour cream
1 can cream of chicken soup - (10 1/4 oz)
6 slices Swiss cheese

In a buttered 4-quart slow cooker, 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. Repeat layering 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.

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