Easy Reuben Casserole
This reuben casserole is great for potluck or for a family gatherings. It's easy to put together and is a crowd pleaser. You can use leftover corned beef or get sliced corned beef at the deli counter.
Equipment
- 9x13 baking dish
Ingredients
- 1 large loaf rye bread, cut into cubes about 8 cups
- 1 16-ounce jar sauerkraut
- 1 cup sour cream
- 1/2 cup bottled Russian dressing
- 3 dill pickles, finely chopped optional
- 2 cups thinly sliced corned beef, chopped and divided I use deli corned beef or pastrami
- 2 cups Swiss cheese, shredded and divided
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray.
- Place half of the rye bread cubes to the baking dish.
- Combine the sauerkraut, sour cream, Russia dressing and the chopped pickles in a large bowl. Pour half of the mix over the bread.
- Top with 1 cup corned beef. Sprinkle with 1 cup of Swiss cheese.
- Put the remaining bread cubes on top, and push down slightly so that they stick to the sauce mixture below. Top with remaining sauerkraut, sour cream, dressing mixture. Sprinkle with remaining corned beef and cheese. Drizzle with the melted butter.
- Cover the dish with foil and bake for 35 minutes. Remove foil and bake 10 more minutes or until the top is lightly browned. Serve
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