Corned Beef ‘n’ Sauerkraut Bake

Name: Corned Beef 'n' Sauerkraut Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1-3/4 cups sauerkraut, rinsed and well drained; 1/2 pound thinly sliced deli corned beef, julienned; 2 cups 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

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

Ingredients

1-3/4 cups sauerkraut, rinsed and well drained
1/2 pound thinly sliced deli corned beef, julienned
2 cups 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

Directions

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.

Nutrition Facts

1 cup: 380 calories, 27g fat (15g saturated fat), 91mg cholesterol, 1142mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 19g protein.

Originally published as Corned Beef 'n' Sauerkraut Bake in Casserole Cookbook

Reviews

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Average Rating:

bernerlover

Nov 2, 2018

good but not great. I love reubens so thought I would really love this, but it was just so so. I don't think I liked the tomatoes on it. Husband liked it well enough. I might try it again.
Connie

Oct 28, 2017

Good easy to make