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Reuben Casserole Recipe

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This recipe for Reuben Casserole is from The Keeler Family Cookbook & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. Sauerkraut, rinsed and drained well
1/2 - 1 tsp. WHole Caraway Seed
12 oz. Corned Beef, shredded or cubed
2 Cups shredded Swiss Cheese
1/2 Cup Light Mayonnaise
1/2 Cup Thousand Island Dressing
2 Slices home made Rye bread, dried and made into bread crumbs (about 1 1/2 cups of crumbs. (From Garry - you can substitute Roasted Garlic Rye Chips, crumbled)
3 TBSP. Butter, melted
Directions:
Directions:
Preheat oven to 350º. Toast the bread slices for 5 minutes to make them easy to crumb. Spread the sauerkraut in the bottom of a 9 x 13 glass baking dish. Sprinkle with the Caraway Seed. Top with the Corned Beef. Sprinkle with the cheese. In a small bowl, mix together the mayonnaise and dressing. Spread over the cheese. Crumb the toasted bread by hand or in a food processor and mix with the melted butter and sprinkle over the top of the casserole. Bake at 350º for 40 - 45 minutes or until bubbling.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This recipe is from a PENZEYS SPICES catalog. It is very yummy and tastes like the traditional Rueben Sandwich.

 

 

 

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