Reuben Sauerkraut Tomato Casserole
- Reviews 2
Ready In: 45 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off