- 3 to 4 cups mashed potatoes
- 1 can (16 ounces) sauerkraut, rinsed and drained
- 4 green onions, sliced
- 2 cups diced cooked corned beef
- 1 cup (4 ounces) shredded Swiss cheese
- Warm potatoes slightly to soften them. Place in a bowl with sauerkraut and green onions; mix well. Spoon two-thirds into a greased 3-qt. baking dish. Cover with he corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.
Reviews for Reuben Casserole
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"Made this for dinner tonight. Went over very well with the hubby (he actually asked for seconds!!). I also followed some of the reviewers and changed a few things. I used and 8x10 baking dish and added 2 chopped green onions to the mashed potatoes. I layered the sauerkraut on top of the potatoes. Then added the diced corned beef. Poured Russian salad dressing over all (add enough for your taste, I used about 1/3 of a large bottle). Then added my own shredded swiss cheese. I used 7 ounces (Cracker Barrel Baby Swiss) since we LOVE cheese in this house. Topped off with crumbled toasted rye bread (I used gluten free bread since I am gluten intolerant). Baked for 30 minutes as directed at 350 degrees. Fabulous!! Easy and not alot of clean up either."
"I made it for St. Patrick's day dinner. Everyone enjoyed it."
"I was skeptical beause of the mashed potatoes, but this was sooooo good! Will definitely make again!"
"I layered just like FriedaG and vickkinmyhead said to and it was great. This was a great way to use corned beef."
"I didn't really care for this, maybe if I would have cooked the corned beef myself it would have been better but I just bought deli meat and I thought it was pretty salty and processed. I also don't care for swiss cheese so I won't make this again."