Reuben Casserole

4-6
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"Reubens are my favorite sandwich, this casserole has everything that you would find on a Reuben sandwich: rye bread, corned beef, Swiss cheese, dill pickles, and sauerkraut, it' so good!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (440.5 g)
  • Calories 753
  • Total Fat - 44.8 g
  • Saturated Fat - 21.3 g
  • Cholesterol - 309.6 mg
  • Sodium - 2550.3 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.2 g
  • Protein - 58.2 g
  • Calcium - 1257.7 mg
  • Iron - 5.1 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.4 mg

Step 1

Butter a deep 11x7x3-inch baking dish.

Step 2

Preheat the oven to 350.

Step 3

Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese.

Step 4

With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole.

Step 5

Bake at 350 for 40 minutes or until set in the center.

Tips & Variations


No special items needed.

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