1/2 lb. wide dry noodles.
1/2 lb. corned beef.
1/2 lb. sauerkraut.
1/2 lb. Swiss cheese or baby Swiss cheese.
1 can. condensed cream of celery soup.
1 c. mayonnaise.
1 Tbsp. ketchup.
1 1/2 Tbsp. sweet pickle relish.
1/2 c. +/- cracker crumbs*.
1 – 2 Tbsp. butter.
Cook noodles in salted boiling water according to package directions.
Preheat oven to 350 degrees F.
Place noodles in a baking dish coated with non-stick spray or oil.
Rinse the sauerkraut and drain well before adding it to the noodles
Chopped corned beef and add to noodles.
Either shred cheese or cut it into small pieces.
Add 2/3 of the cheese to the noodle, reserving 1/3 for the top.
Combine mayonnaise, ketchup and relish in a small bowl.
Add soup and mayonnaise mixture to noodle mixture, coating the all the ingredients.
Add a little chicken broth if mixture does not have enough moisture.
Top with remaining cheese.
Melt butter in a small skillet and lightly toss cracker crumbs until slightly toasted and butter is absorbed.
Top noodle mixture with an even coating of the cracker crumbs.
Put dish in oven to bake for 20 to 25 minutes or until heated through.