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Reuben Casserole Recipe

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For a different casserole from the ordinary, this Reuben-flavored hot-dish is sure to be a hit. It has all the ingredients of a Reuben sandwich, but in the form of a casserole. —The Fremont Company

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Reuben Casserole Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/2 cup chopped onion
1 medium tart apple, peeled and chopped
1/4 cup butter, divided
1 cup chopped cooked corned beef
1 cup sauerkraut, drained
1/2 teaspoon caraway seeds
1/4 cup Thousand Island salad dressing
1 cup (4 ounces) shredded Swiss cheese
2 slices rye bread, cubed and toasted
1 jar (2 ounces) diced pimientos, drained
1 medium green pepper, cut into 1/4-inch rings

Directions

In a saucepan, saute onion and apple in 2 tablespoons butter until tender. Stir in beef, sauerkraut and caraway seeds.
Spoon into an ungreased 2-qt. casserole. Drizzle with salad dressing; sprinkle with cheese. Toss croutons with remaining butter; sprinkle over cheese. Top with pimientos and pepper.
Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving equals 462 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,181 mg sodium, 21 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Reuben Casserole in Country Woman September/October 1997, p40

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Reviewed on Mar. 21, 2013 by Gizmo3832

Mediocre at best. Would not make this again!

Reviewed on Mar. 15, 2013 by krsitie2152

Good weeknight dinner for leftover corned beef. My family loved it . I substituted russian dressing for the thousand island. I took this dish for a lunch at work and everyone wanted the recipe.