This Reuben casserole is another great way to enjoy leftover corned beef, or buy a chunk at the local deli. Serve this tasty and hearty casserole with a fresh salad or sliced tomatoes.
The casserole is made with the ingredients you would find in a classic Reuben sandwich, right down to the rye bread and Thousand Island dressing.
You'll enjoy the Reuben sandwich flavors in this convenient, one dish meal.
- 8 to 12 ounces corned beef (about 1 1/2 to 2 cups diced)
- 16 ounces sauerkraut (preferably bagged)
- 2 tablespoons onion (grated)
- 1 cup Swiss cheese (shredded)
- 1 cup cheddar cheese (mild, shredded)
- 1/2 cup light Thousand Island dressing
- 1/4 cup mayonnaise (light or regular)
- 1/8 teaspoon black pepper (freshly ground)
- For the Topping:
- 3 slices rye bread
- Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray. Heat oven to 350 F.
- Dice the corned beef and put it in a large bowl.
- Put the sauerkraut in a colander and rinse it thoroughly under cold running water. Squeeze out as much of the moisture as possible and transfer it to the bowl with the corned beef.
- Add the grated onion to the bowl along with the Swiss and cheddar cheeses, Thousand Island dressing, mayonnaise, and freshly ground black pepper. Stir the mixture with a spoon or your hands until well blended.
- Spoon the corned beef and sauerkraut mixture into the prepared baking dish and spread or pat it evenly.
- Tear the rye bread into small pieces and put it in a food processor. Pulse until the crumbs are fine.
- Put the crumbs in a bowl and toss with the melted butter until they are well coated. Sprinkle the crumbs over the casserole.
- Bake the Reuben casserole in the preheated oven for 45 minutes, until topping is browned and filling is bubbly.
- If you use canned corned beef, refrigerate the can until the beef is thoroughly chilled. It will be firm enough to dice and use in the recipe.
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