This Reuben casserole is made with all of the ingredients and flavors you'd find in a Reuben sandwich. In casserole form, the corned beef, sauerkraut, and cheese are layered with Thousand Island dressing and then topped with buttered rye bread crumbs. It's an excellent way to use leftover corned beef, especially for Reuben sandwich lovers.
Use leftover corned beef, deli corned beef, or canned corned beef in the recipe. If you use canned corned beef, chill it in the can for a few hours so it will be firm enough to dice.
If you like caraway seeds, toss a tablespoon in along with the sauerkraut.
- 1/2 to 1 pound corned beef, cooked, diced or sliced
- 1/4 cup Thousand Island salad dressing*
- 1 can or bag sauerkraut (16 ounces), drained and rinsed
- 8 ounces shredded Swiss cheese (2 cups)
- 6 slices rye bread, crumbled or cut into cubes
- 1/4 cup butter, melted
- Grease a 9-by-13-by-2-inch baking pan.
- Heat the oven to 350 F (180 C/Gas 4).
- Spread the ground beef over the bottom of the prepared baking dish and then dot with the dressing. Spread the sauerkraut over top and then sprinkle with the Swiss cheese.
- In a bowl, toss the crumbled rye bread with the melted butter. Sprinkle the bread crumbs over the sauerkraut layer.
- Bake in the preheated oven for about 30 minutes, or until hot and bubbly and the crumbs are lightly browned.
*If you don't have commercial Thousand Island dressing, here's how you can make a good substitute. Combine 1/4 cup of mayonnaise with 1 tablespoon of ketchup and 1 tablespoon of sweet pickle relish. Stir in 1 teaspoon of grated or finely minced onion and a dash of garlic powder. Add salt, to taste.
Tips and Variations
- Cut the rye bread into small cubes or pulse it in the food processor to make coarse crumbs.
- Overlap thinly sliced Swiss cheese over the sauerkraut instead of shredded Swiss cheese.
- Replace the rye bread with whole wheat, pumpernickel, or white bread.
- Replace the Swiss cheese with Gouda, Gruyere, Emmentaler, Jarlsberg, or fontina.
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