Reuben Sauerkraut Tomato Casserole

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READY IN: 45mins
SERVES: 4-6
UNITS: US

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
  • 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 1/2 cups rye breadcrumbs
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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.
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