Corned Beef Casserole
"For fans of corned beef and sauerkraut, this makes for some good eating."
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb corned beef, chopped into small pieces
- 2 cups sauerkraut
- 1 cup sour cream
- 1 small onion, diced (optional)
- 2 garlic cloves, pressed
- 3 cups swiss cheese (grated or sliced)
- 6 slices rye bread (torn or broken into small pieces)
- 3⁄4 cup butter, melted
directions
- Combine the sour cream, sauerkraut, onion (if using) and garlic.
- Spread mixture onto bottom of 9x13-inch pan.
- Scatter corned beef evenly over mixture.
- Spread cheese on top of corned beef.
- Put bread on top of the Swiss cheese.
- Pour butter on top of bread.
- Bake at 350°F for 1/2 hour.
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Reviews
-
This was a great recipe. it was eating a reuben sandwich. I'll use this recipe a lot and it so easy to fix -
Oh My Word! Bro, you nailed it!! I threw some Thousand on top before serving, and it was as if I was eating a Reuben! Like other reviews state, it does make a lot. Don't worry. Left-overs won't last long. Genius, bro! Pure genius! Oh, one thing to those who make this: be sure to drain your sauerkraut well. -
Yum! My husband decided this should not only be made for St. Patty's day! You can cut back on butter and cheese if you want it with a few less calories- no one will be able to tell the difference! -
My anniversary is on St. Pat's day and I had a corned beef round to use up. This recipe caught my eye, This is TDF. It worked out fine as one person was not able to eat a sandwich. I used recipe #100355 to top things off. I've already told 2 friends about it. It's the new anniversary dinner. -
I made this for dinner last night for hubs and me. We both thought it was really great. Good flavor and just downright tasty. I halved the recipe for just the two of us and didn't use quite as much cheese. He commented again this morning on how tasty the dinner was. A defiinte repeat!
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RECIPE SUBMITTED BY
Rick Young
Vancouver, Washington
I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating.
I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids.
Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em.
A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.
