Reuben Casserole
This Reuben Casserole is my favorite sandwich in casserole form and it is so easy to make.
Servings: 6
Equipment
Ingredients
- 6 slices rye or pumpernickel bread cut into cubes
- 1 pound deli-sliced corned beef cut into strips
- 1 (16-ounce) can sauerkraut drained well
- 1/2 cup Thousand Island dressing plus more for serving
- 1 cup shredded swiss cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees and spray a 9x13-inch baking dish with cooking spray.
- Set aside about 1/3 of the bread cubes and place the remaining cubes in the bottom of the prepared baking dish, spreading them out evenly.
- Arrange the corned beef evenly on top of the bread cubes.
- Drizzle the 1/2 cup of Thousand Island on top of the corned beef. Top with the sauerkraut.
- Combine the two cheese and the remaining bread cubes and sprinkle evenly on top of the casserole.
- Bake for 25 minutes or until hot all the way through and cheese is completely melted.
Notes
Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator.
Nutrition
Calories: 453kcal | Carbohydrates: 23g | Protein: 24g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 78mg | Sodium: 1963mg | Potassium: 455mg | Fiber: 4g | Sugar: 6g | Vitamin A: 335IU | Vitamin C: 32mg | Calcium: 309mg | Iron: 4mg