Reuben Casserole

READY IN: 50mins
Recipe by LAURIE

Reuben in a pan....Great way to use leftover corned beef from St. Paddy's Day. Enjoy. Times do not include chilling time.

Top Review by KrisLady

This was quite good! I halved the recipe, and used 1 cup of sauerkraut, diced canned corned beef, and sliced a couple of day-old pumpernickel bagels into crouton-sized pieces, then froze the whole thing. It was very tasty, although it didn't taste much like the reuben sandwich. I liked the creamy filling very much and would very likely do this again. Over all, very good; even my husband, who hates sauerkraut was pleasantly surprised. Oh, and leftovers reheated very nicely, too. Thanks.

Ingredients Nutrition

Directions

  1. Combine saurkraut, sour cream, onion and garlic powder.
  2. Place in 8 inch greased square casserole.
  3. Arrange corned beef over top.
  4. Sprinkle with swiss cheese.
  5. Remove crust from bread and cut into triangles.
  6. Layer bread over cheese.
  7. Drizzle with melted butter.
  8. Cover and refrigerate 8 hours or overnight.
  9. Let stand at room temperature for 1/2 hour.
  10. Bake uncovered 350 for 35 minutes.

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