Reuben Casserole - Master Cookbook Recipe # 307

Name: Reuben Casserole - Master Cookbook Recipe # 307
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8
Cuisine: Southern
Ingredients: 1 can (16 oz.) sauerkraut, rinsed and drained; 16 oz. corned beef (Boar’s Head from the deli works great); 12 oz. Swiss cheese, shredded; 1 cup mayonnaise; 1/2 cup Thousand Island dressing; 2 fresh tomatoes, sliced (optional); 4 Tbsp salted butter, room temperature; 1 loaf Pumpernickel Rye bread (Pepperidge Farm)

This casserole takes all the classic flavors of a Reuben sandwich,savory corned beef, tangy sauerkraut, and melted Swiss cheese,and bakes them into a warm, comforting dish. The buttered pumpernickel rye topping adds a perfect crunch to every bite.

This is recipe #307 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 45 minTotal time: 1 hr 5 min

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Ingredients

1 can (16 oz.) sauerkraut, rinsed and drained
16 oz. corned beef (Boar’s Head from the deli works great)
12 oz. Swiss cheese, shredded
1 cup mayonnaise
1/2 cup Thousand Island dressing
2 fresh tomatoes, sliced (optional)
4 Tbsp salted butter, room temperature
1 loaf Pumpernickel Rye bread (Pepperidge Farm)

Instructions

Prepare Dish: Spray a 13x9x2 or large oblong baking dish with cooking spray.
Layer: Place a layer of the pumpernickel rye bread on the bottom of the dish. Spread the rinsed sauerkraut evenly over the bread.
Mix Sauce: In a small bowl, whisk together the mayonnaise and Thousand Island dressing.
Assemble: Place the corned beef over the sauerkraut. Spread half of the dressing mixture on top of the beef.
Cheese & Tomato: Add most of the shredded Swiss cheese (reserve a small handful for the final topping). Spread the remaining dressing over the cheese and place the optional tomato slices on top.
Top: Cut 3 slices of bread into 1/2-inch cubes. Use your hands to toss the cubes with the room-temperature butter until they are well coated.
Bake: Scatter the buttered bread cubes and the remaining cheese over the top. Bake at 350°F for 45 minutes or until the cheese is melted and the top is golden.

Notes

Tammy’s Tips It might sound a little messy, but using your hands to coat the bread cubes with butter really is the secret! It ensures every single cube gets perfectly coated, which gives you a much better crunch than just drizzling melted butter over the top. Make sure you rinse your sauerkraut well to keep the saltiness in check and let the flavor of the corned beef shine through.