Prep 10 mins
Cook 35 mins
If you love sauerkraut, then you really have to give this a try! This may be doubled if desired. I have used white bread crumbs for this recipe, but the rye or pumpernickel is definately better!
- 1 (16 ounce) can sauerkraut, UNDRAINED
- 14 ounces corned beef, sliced, and torn into small pieces (can use more)
- 2 1⁄2 cups swiss cheese, shredded
- 3⁄4 cup mayonnaise
- 1⁄4 cup thousand island dressing, plus
- 2 tablespoons thousand island dressing (or to taste)
- 2 large fresh tomatoes, sliced
- 1⁄3 cup melted butter
- 1 1⁄2 cups pumpernickel breadcrumbs or 1 1⁄2 cups rye breadcrumbs
- Set oven to 350 degrees.
- Grease a 1-1/2-quart casserole dish (if you are doubling this recipe prepare a larger casserole dish).
- Place the sauerkraut in the bottom of the baking dish.
- Top with beef, then the cheese.
- Combine the mayo and the salad dressing together, then spread over the shredded cheese.
- Top with tomato slices; set aside.
- Combine the melted butter with bread crumbs.
- Sprinkle over the tomato slices.
- Bake for 35-40 minutes.
- let stand for 5 minutes before serving.
I'm only giving this 4 stars because I think it needs a little spicing up. but with some additions it is 5 star and certailnly easy. I added 1 tsp Trappey's hot sauce to the sauerkraut layer because I also added a diced leftover baked potato in with the sauerkraut (for a one-dish meal) and decided it would need something more. It could have also used some garlic powder and pepper, I think . My cheese was finely shredded and trying to layer the mayo/dressing was tricky and the cheese got mixed in, so I think it would probably be easier to mix the cheese and mayo and then spread it together. I used rye bread crumbs, but just sprinkled them on and then drizzled the melted butter over them. I wan't sure I'd like the tomatoes on the top, but in the end I think they were very good, and did add some nice color. I did only a half recipe with some extra corned beef, plus the potato, and it needed the full 45 minutes in the convection oven. I served it with a orange-grape-avocado salad and some leftover coleslaw. I will definately make this again with a few spice additions to suit our tastes, but that is an easy fix. Adding to my review: I had about a cup and a half leftover, so I spread them in the bottom of 2 small ramekins, then later heated them in the microwave and topped each with a fried egg, (With a slice of rye toast it made a tasy easy breakfast! Since I'd added the potato it was like a corned beef hash breakfast). The flavors had melded nicely upon sitting so this casserole may be even better made ahead and re-heated.
I made this casserole tonight and it was fabulous! how could something so easy be so good, this was a very tasty dinner. Thank you!