Reuben Sandwich Casserole

Jackie McLean Recipe

By Jackie McLean jifmclean

My husband loves Reubens and this recipe has won my heart when it comes to making him one of his favorites. It's much easier to pull an amazing casserole together than standing over a hot stove some days making individual sandwiches.


Recipe Rating:
 3 Ratings
Serves:
8 to 10
Prep Time:
Cook Time:

Ingredients

1 can(s)
32 ounces sauerkraut, drained
1/2 c
chopped onion
4 tsp
dried parsley flakes, crushed
2 tsp
caraway seeds
4 c
shredded swiss cheese (1 lb)
1 1/3 c
bottled thousand island dressing
12 oz
corned beef thinly sliced & cooked, coarsely chopped
6 slice
rye bread, cut into 1/2 inch cubes
1/4 c
butter melted

Directions

1
Preheat oven to 375* F. In a large bowl combine drained sauerkraut, onion, dried parsley, and caraway seeds. Spread sauerkraut mixture evenly into a ungreased 13x9 inch baking dish or pan.
2
Top with half of the cheese, half of the salad dressing, and all of the corned beef. Top with the remaining salad dressing and the remaining cheese.
3
In a large bowl toss bread cubes with melted butter to coat. Sprinkle bread cubes over casserole.
4
Bake uncovered for 35 minutes or until heated through and bread cubes have browned.