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Reuben Casserole
Reuben Casserole
Diana Rattray
At a Glance
Course : Dinner, Entree, Main Course
Special : Easy
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Spring, St.Patrick's Day, Winter
 
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Reuben Casserole With Crumb Topping

From Diana Rattray,
Your Guide to Southern Food.
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Here's another great way to enjoy leftover corned beef, or buy a chunk at the local deli. Serve this tasty and hearty casserole with a tossed green salad or sliced tomatoes.

INGREDIENTS:

  • 1 1/2 to 2 cups diced corned beef, about 8 ounces
  • 16 ounces sauerkraut, preferably fresh, drained and rinsed, squeezed dry
  • 2 tablespoons grated onion
  • 1 cup shredded Swiss cheese
  • 1 cup shredded mild Cheddar cheese
  • 1/2 cup light Thousand Island dressing
  • 1/4 cup mayonnaise, light or regular
  • 1/8 teaspoon freshly ground black pepper
  • .
  • Topping
  • 3 slices rye bread
  • 2 tablespoons butter, melted

PREPARATION:

Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray. Heat oven to 350°.

In a large bowl, combine corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and pepper; stir with a spoon or hands until well blended. Pat into prepared baking dish.

Tear bread into pieces and process until crumbs are fine. Put in a bowl and toss with the melted butter. Sprinkle crumbs over the casserole. Bake for 45 minutes, until topping is browned and filling is bubbly.

Serves 6 to 8.

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