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Corned Beef 'n' Sauerkraut Bake

 Corned Beef 'n' Sauerkraut Bake
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
6 ServingsPrep: 10 min. Bake: 30 min.


  • 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


  • Preheat oven to 400°. In a greased 1-1/2 -qt. baking dish, layer
  • half 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, 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.