Rueben Casserole
A delicious de-constructed Reuben Sandwich! Corned beef, Swiss and cheddar cheeses, sauerkraut, and Thousand Island dressing, sprinkled with a crunchy rye bread topping...Enjoy!
Servings: 6
Ingredients
- 1 1/2 to 2 c. diced corned beef (about 8 ounces)
- 1 (16 oz.) bag sauerkraut drained and squeezed
- 2 T. grated onion
- 1 c. shredded Swiss cheese
- 1 c. shredded mild Cheddar cheese
- 1/2 c. Thousand Island dressing light or regular
- 1/4 c. mayonnaise light or regular
- 1/8 tsp. freshly ground black pepper
- 4 slices rye bread light or dark
- 3 T. butter melted
Instructions
- Preheat oven to 350 degrees. Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray.
- In a large bowl, combine corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and pepper; stir with a spoon or hands until well blended. Pat into prepared baking dish.
- Tear bread into pieces and process until crumbs are fine. Put in a bowl and toss with the melted butter. Sprinkle crumbs over the casserole.
- Bake for 45 minutes, until topping is browned and filling is bubbly.
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