Nations Best® Recipes
The Reuben Casserole
6
Turn a famous sandwich into a casserole! Add cheddar cheese to the Swiss, and top everything with a rye bread crumb crust before baking.
Excellent served with a crisp green salad.
Excellent served with a crisp green salad.
Meat Suggestions
Ingredients
- Butter, for greasing
- 2 c (about 8 oz) diced Nations Best® Corned Beef Round
- 1 can (15 oz) sauerkraut, drained and rinsed, squeezed dry
- 2 Tbsp grated onion
- 1 c each grated Swiss & Cheddar cheeses
- 1/2 c Thousand Island dressing
- 1/4 c mayonnaise
- Salt & freshly-ground black pepper, to taste
- 3 slices rye bread, coarsely-torn
- 2 Tbsp butter, melted
Directions
- Lightly butter an 8-inch square baking dish. Preheat the oven to 350 degrees F.
- Combine the corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and salt and pepper. Spoon into the prepared baking dish and pat down slightly.
- Place the bread in a food processor and pulse the machine on and off until the crumbs are fine. Add the butter and pulse to combine. Sprinkle the crumbs over the casserole.
- Bake until the topping is browned and the filling is bubbly about 45 minutes.