Reuben Casserole
- Replies 0
A delightful twist on the classic sandwich, this Reuben Casserole layers sauerkraut, corned beef, Swiss cheese, and Russian-style dressing, topped with rye bread cubes, for a melty, tangy, and utterly comforting dish. Ideal for feeding a crowd or enjoying as satisfying leftovers.
Ingredients:
Image source: Allrecipes
Ingredients:
- 6 slices of rye bread, cubed
- 1 (16-ounce) can sauerkraut, drained and rinsed
- 1 pound deli-sliced corned beef, cut into strips
- ¾ cup Russian‑style salad dressing
- 2 cups shredded Swiss cheese
- Preheat oven to 400°F (200°C). Spray a 9×13-inch casserole dish with cooking spray.
- Spread the bread cubes evenly across the bottom of the dish. Layer drained sauerkraut and corned beef strips on top.
- Pour the Russian-style dressing over everything. Cover the dish with aluminum foil (sprayed side down).
- Bake for 20 minutes. Remove the foil and sprinkle the Swiss cheese over the top.
- Bake uncovered until the cheese is melted and bubbly, about 10 more minutes.
- Let rest for a few minutes before slicing and serving.
