Recipe by SmHerndon
The #2 all-time favorite of Arkansas Democrat-Gazette readers. Great St. Patty's Day or springtime dish.
Top Review by drox
this was a different recipe. I divided it into two pans so I could share with my friend. She liked it so much she wanted the recipe. I did not add the sugar because I like sour sauerkraut. I also topped it with Tator Tots instead of using potatoes. It was pretty that way. drox!
- 3⁄4 cup cubed rye bread
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 1⁄2 cups milk
- 1⁄2 cup finely chopped onion
- 3⁄4 lb deli sliced corned beef, chopped or 3⁄4 lb leftover corned beef brisket, sliced and chopped
- 1 1⁄2 teaspoons dry mustard
- 1 tablespoon granulated sugar
- 32 ounces sauerkraut, drained
- 2 medium baking potatoes, thinly sliced
- 2 cups shredded swiss cheese
- 2 tablespoons butter, melted
Directions See How It's Made
- Heat oven to 250°F.
- Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temperature to 350°F.
- In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside.
- Spread sauerkraut evenly in bottom of a lightly greased 9x13-inch baking dish. Place potatoes in single layer, slightly overlapping, over 'kraut. Spoon soup mixture over potatoes and top with cheese.
- In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese.
- Cover and bake 50 minutes. Remove cover and bake 10 minutes more.