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Layered Reuben Casserole Recipe

Layered Reuben Casserole Recipe

Traditional Reuben taste-but without the bread. Sauerkraut fans will love this hearty, layered casserole shared by Agnes Golian of Garfield Heights, Ohio. TIP: Round out this meal for two with dinner rolls and a light fruit dessert.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:2 servings

Ingredients

  • 1 can (8 ounces) sauerkraut, rinsed and well drained
  • 1/8 teaspoon caraway seeds
  • 1 small tomato, cut into thin wedges
  • 2 tablespoons Thousand Island salad dressing
  • 1 package (2 ounces) thinly sliced deli corned beef
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup cubed rye bread
  • 2 teaspoons butter, melted

Directions

  • 1. Place the sauerkraut in an ungreased 3-cup baking dish; sprinkle with caraway seeds. Layer with the tomato wedges, salad dressing, corned beef and Swiss cheese. Toss bread cubes and butter; sprinkle over the top.
  • 2. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 2 servings.

Nutritional Facts

1 each: 166 calories, 8g fat (3g saturated fat), 36mg cholesterol, 1403mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 12g protein

Reviews for Layered Reuben Casserole

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MY REVIEW
Reviewed Mar. 30, 2015

"Easy and tasty. I am not a reuben eater and I like it too. This dish has a good and well balanced flavor."

MY REVIEW
Reviewed Jan. 30, 2010

"The only thing I changed was to use the fat free dressing."

MY REVIEW
Reviewed Aug. 25, 2009

"re" Reuben Casserole

I've been making this in the slow cooker for years with chicken breasts and french dressing. A real family favorite! About 6 hours on low."

MY REVIEW
Reviewed Aug. 24, 2009

"Could this be made in a slow cooker?"

MY REVIEW
Reviewed Mar. 16, 2009

"Sounds delicious."

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