Reuben Casserole

My wife makes a tasty Reuben Casserole.  If you like a good Reuben sandwich, you’ll appreciate this dish.

Reuben casserole recipe with corned beef, sauerkraut, rye bread crumbs, Swiss
cheese, and Thousand Island dressing.

INGREDIENTS:

  • 1/2 to 1 pound corned beef, cooked, diced or sliced
  • 1/4 cup Thousand Island salad dressing
  • 1 can or bag sauerkraut (16 oz), drained and rinsed
  • 1/2 pound shredded Swiss cheese
  • 6 slices rye bread, crumbled
  • 1/4 cup butter, melted

PREPARATION:
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the
dressing. Spread sauerkraut over top; sprinkle with cheese. Toss crumbled rye
bread with the butter then sprinkle over top.

Bake at 350° for about 30 minutes, or until hot and bubbly.

Serves 6.

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One thought on “Reuben Casserole

  1. So, made this today in a crock pot.

    2 lbs. of corned beef, a big block of Heluva Good Swiss cheese, “Sure Save” Thousand Island dressing, a can of sauerkraut (drained & rinsed), & a loaf of seedless rye bread is what we used.

    Popped everything in the Crock Pot except the bread… meat, dressing, kraut, dressing, cheese from the bottom up. We put it on high for about an hour or so while we got ready to go.

    We chopped up the bread, tossed w/ some melted butter & EVOO, then popped it in the oven at 350° for 10 minutes or so. We put that in a separate container.

    When we got where we were going, we plugged the pot back in on low… it was there about an hour or so, and we added bread about 15 minutes before serving so it didn’t get soggy. We also had extra dressing for the side.

    It went over quite well!

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