Reuben Casserole
Servings: 12 servings
Calories: 367cal
Equipment
Ingredients
- 1 pint thousand island dressing 2 cups
- 1 large egg
- 3 Tablespoons yellow mustard
- 28 ounces sauerkraut two 14 ounce containers, drained
- 1 cup chopped dill pickles
- 1 pound deli corned beef
- 7 ounces sliced Swiss cheese about 10 slices
- 6 ounces shredded Swiss cheese about 1 1/2 cups
- 1 loaf marble rye bread about 8-9 slices, cubed
Instructions
- Preheat oven to 400 F.
- In a medium bowl, whisk Thousand Island dressing, egg, and mustard.
- In a second medium bowl, combine sauerkraut and chopped pickles.
- Slice the corned beef and the Swiss cheese slices into strips.
- Cut the bread into cubes.
- In a 13x9 baking dish, add a layer of bread cubes.
- Next, add a single layer of corned beef strips.
- Add a layer of sauerkraut and pickles.
- Add a layer of Thousand Island dressing mixture.
- Finally, add a layer of Swiss cheese strips.
- Add another layer of corned beef strips and a layer of sauerkraut mixture.
- Cover with foil and bake for 25 minutes.
- Remove from oven, remove foil. Add a layer of bread cubes and sprinkle on the shredded Swiss cheese.
- Bake for an additional 15-20 minutes, uncovered, until cheese is melted. Allow to rest for 5 minutes before slicing and serving.
Notes
- If you prefer, you can chop the corned beef into chunks instead of slices.
- Store leftovers covered with an air-tight lid or plastic wrap in the refrigerator for up to 3 days.
- We used marble rye bread but you can also use pumpernickel. Dark, light, or Russian rye bread will work as well.
Nutrition
Serving: 1slice | Calories: 367cal | Carbohydrates: 10g | Protein: 16g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 75mg | Sodium: 1477mg | Potassium: 314mg | Fiber: 3g | Sugar: 7g | Vitamin A: 397IU | Vitamin C: 20mg | Calcium: 314mg | Iron: 2mg
