Corned Beef 'n' Sauerkraut Bake Recipe

Corned Beef 'n' Sauerkraut Bake Recipe photo by Taste of Home

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I love Reuben sandwiches, so this recipe was a dream come true! We especially like it with my husband's homemade sauerkraut.—Susan Stahl, Duluth, Minnesota

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Corned Beef 'n' Sauerkraut Bake Recipe

Prep: 10 min. Bake: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

1-3/4 cups sauerkraut, rinsed and well drained
1/2 pound thinly sliced deli corned beef, julienned
2 cups (8 ounces) shredded Swiss cheese
1/4 cup Thousand Island salad dressing
2 medium tomatoes, thinly sliced
6 tablespoons butter, divided
1 cup coarsely crushed seasoned rye crackers

Directions

In a greased 1-1/2 -qt. baking dish, layer half of the sauerkraut, corned beef and cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Arrange tomato slices over the top; dot with 2 tablespoons butter.
In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, at 400° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 cup equals 380 calories, 27 g fat (15 g saturated fat), 91 mg cholesterol, 1,142 mg sodium, 15 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Corned Beef 'n' Sauerkraut Bake in Casserole Cookbook , p70