Reuben Sauerkraut Tomato Casserole

Total Time
45mins
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!

Ingredients Nutrition

  • 1 (16 ounce) can sauerkraut, UNDRAINED
  • 14 ounces corned beef, sliced, and torn into small pieces (can use more)
  • 2 12 cups swiss cheese, shredded
  • 34 cup mayonnaise
  • 14 cup thousand island dressing, plus
  • 2 tablespoons thousand island dressing (or to taste)
  • 2 large fresh tomatoes, sliced
  • 13 cup melted butter
  • 1 12 cups pumpernickel breadcrumbs or 1 12 cups rye breadcrumbs

Directions

  1. Set oven to 350 degrees.
  2. Grease a 1-1/2-quart casserole dish (if you are doubling this recipe prepare a larger casserole dish).
  3. Place the sauerkraut in the bottom of the baking dish.
  4. Top with beef, then the cheese.
  5. Combine the mayo and the salad dressing together, then spread over the shredded cheese.
  6. Top with tomato slices; set aside.
  7. Combine the melted butter with bread crumbs.
  8. Sprinkle over the tomato slices.
  9. Bake for 35-40 minutes.
  10. let stand for 5 minutes before serving.

Reviews

(2)
Most Helpful

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.

jaybee chef March 31, 2012

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!

kusinera July 26, 2005

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