Homemade Reuben Casserole
Rye bread, thin sliced corned beef, homemade thousand island, sauerkraut and Swiss Cheese are combined to make a mouthwatering taste experience. Author: Author: Beth Pierce
Yield: Yield: 8 servings
Serving size: 8
Calories per serving: 429
Ingredients:
Serving size: 8
Calories per serving: 429
THOUSAND ISLAND DRESSING:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon grated onions
1 tablespoon sweet pickle relish
1/8 teaspoon smoked paprika
REUBEN CASSEROLE:
6 slices rye bread, or pumpernickel bread
1 pound sliced corned beef, cut into bite size pieces
16 ounces sauerkraut, well drained
2 cups shredded Swiss cheese
Directions:
1.In a small bowl, whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.
2.Spray a 9×13-inch casserole dish with nonstick cooking spray. Layer the casserole dish with rye bread cubes. Then layer corned beef, thousand island dressing, sauerkraut, and shredded Swiss Cheese.
3.Bake at 350 degrees, uncovered for 25 minutes. Allow to cool for a couple of minutes covered before cutting.
NOTES:
•There is no need to toast the bread. Pumpernickel and rye are good sturdy choices for this casserole, and you want to keep a little bit of softness in the bite.
•Chop the corned beef into bite-size pieces as it makes it easier to cut into pieces.
•Drain the sauerkraut well. You don’t want any access moisture making your casserole soggy.
•Use either homemade thousand island dressing (so yummy) or your favorite bottle dressing.
•Bake just until the cheese is melted and the casserole is heated through.
Source: smalltownwoman.com
2.Spray a 9×13-inch casserole dish with nonstick cooking spray. Layer the casserole dish with rye bread cubes. Then layer corned beef, thousand island dressing, sauerkraut, and shredded Swiss Cheese.
3.Bake at 350 degrees, uncovered for 25 minutes. Allow to cool for a couple of minutes covered before cutting.
NOTES:
•There is no need to toast the bread. Pumpernickel and rye are good sturdy choices for this casserole, and you want to keep a little bit of softness in the bite.
•Chop the corned beef into bite-size pieces as it makes it easier to cut into pieces.
•Drain the sauerkraut well. You don’t want any access moisture making your casserole soggy.
•Use either homemade thousand island dressing (so yummy) or your favorite bottle dressing.
•Bake just until the cheese is melted and the casserole is heated through.
Source: smalltownwoman.com