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Rye Bread-Topped Reuben Casserole

 Rye Bread-Topped Reuben Casserole
I always get compliments when I take this wonderful casserole to a potluck dinner.—Nita White, Cedar Springs, Michigan
4 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 cup equals 705 calories, 44 g fat (16 g saturated fat), 143 mg cholesterol, 3,149 mg sodium, 33 g carbohydrate, 5 g fiber, 41 g protein.