- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1 cup Thousand Island salad dressing
- 1 pound thinly sliced deli corned beef, cut into strips
- 2 cups (8 ounces) shredded Swiss cheese
- 4 to 6 slices rye bread, buttered
- In a large bowl, combine sauerkraut and salad dressing; spread into a greased 13-in. x 9-in. baking dish. Top with corned beef and cheese.
- Place bread, buttered side up, over top. Bake, uncovered, at 375° for 25-30 minutes or until heated through and bubbly. Yield: 4 servings.
Reviews for Rye Bread-Topped Reuben Casserole
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"I make a very similar casserole but I roast my corned beef and not use deli meat. Because of a family divide, half of the casserole is with 1,000 Island and half with Russian dressing, the REAL dressing for Reubens!"
"Please do not review a recipe you have not made! Even more importantly, please do not try to dictate to the rest of us what we should/should not eat!! "
"I think I would cube the buttered rye bread and put it on the top. One reviewer said she puts the bread on the bottom. Maybe on both top and bottom which will make it more like a sandwich. Thanks for the idea.I agree with the others who say don't review the recipe for health reasons. If it is not something you can eat, delete it!"
"This was so simple and Delicious! "
"I agree with Rufus55. Some of us have no health issues, exercise regularly and are in great shape. If you live by the 80/20 rule this dish is not unhealthy. You can use light rye bread, refuced fat cheese. I don't give a fig about sodium. I say go for it!!! I love Reubens and will try the recipe."