Reuben Casserole

This yummy, comfort food recipe came to me from my long time friend Mary. She always made it for friends birthdays and we couldn’t wait to have it. After years of begging she handed it over. Since then I make it every once in awhile just because it is stick to your ribs good, makes great leftovers and is the ultimate cold day comfort food. Every time I make it friends and family ask me for the recipe… so sorry Mary, the secret is out! Love you.

I changed things a little from the original recipe as time went on. I don’t even measure really anymore and you will see that after the first few times, you will not need to either.

Reuben Casserole

Preheat over to 375 degrees.

  • 1 pound sliced, corned beef
  • 1 loaf marble rye bread, sliced
  • 3 cups shredded Swiss cheese
  • 1 32 oz. jar or bag of sauerkraut
  • 1 24 oz. Thousand Island Dressing (you won’t use it all but leaves extra for topping)
  • 4 tablespoons butter

Drain and rinse the sauerkraut. Press to remove all water.

Cut up corned beef into 1/2″ square pieces.

Mix 1/3 cup of dressing into both in separate bowls.

Cube up the bread into 1/2″ cubes.

Spray a large casserole dish with non-stick spray. Add 1/2 of the cubed bread.

Top with half the meat mixture. Then 1/2 cup of cheese. Then half the sauerkraut mixture. Then 1/2 cup of cheese. Then drizzle some dressing.

Repeat – second half of the meat, cheese, second half of the sauerkraut, cheese, dressing. Top with the other half of the bread cubes and the rest of the cheese. Drizzle with 4 tablespoons of melted butter.

Pop it in the oven for about 30 minutes or until top is crusty and all cheese is melted and browned. Serve warm with extra dressing for topping.

This keeps well for a few days. Reheat in the oven or in a toaster oven. I often vacuum seal individual portions for leftovers anytime.

Enjoy!

Liz

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