By The Krautfather Reubens, Soups, Salads & Stews
September 24, 2012
3 Cups Milk
1 10 3/4oz. can condensed cream of celery soup
1 cup shredded swiss cheese
1 16oz. can Frank's Kraut, drained
1 12 oz. can corned beef, chilled & diced
1In a saucepan over low heat, stir milk into celery soup. Add shredded cheese.
2Add Frank's kraut, and simmer 15 minutes.
3Add diced corned beef, and heat 10 minutes, or until heated through.
4Serve with buttered, toasted rye bread.
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