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Reuben Casserole Recipe

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This recipe for Reuben Casserole is from Recipes from the Cooks and Kids of White Birch, 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:  
1 loaf rye bread cubed (about 8 cups)
16 oz. sauerkraut
2 c. Swiss cheese, shredded
1 c. sour cream
½ c. Russian dressing
4 dill pickles finely chopped (1 cup)
2 c. corned beef thinly sliced and chopped
½ c. butter, melted
Directions:
Directions:
Preheat oven to 350º. Spray a 9x13 baking dish with nonstick spray. Put half of the rye bread cubes into the casserole dish. In a large bowl, combine sauerkraut, sour cream, Russian dressing, and chopped pickles. Stir to combine. Pour half of the sauerkraut mixture over the bread, then top with corned beef. Top with 1 cup Swiss cheese. Top with the rest of the sauerkraut mixture. Top with the rest of the bread, pushing down to make sure it adheres to the sauce mixture. Top with the remaining cup of cheese. Drizzle all with the melted butter. Bake covered for 30 minutes. Remove cover and cook 10 more minutes. Serve hot and enjoy!
Personal Notes:
Personal Notes:
This recipe is a quick and easy way to use up leftover St Patrick's day corned beef.

 

 

 

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