Reuben Casserole
Recipe: #24043
June 11, 2016
Categories: Casseroles, Fathers Day, Game/Sports Day, Potluck, Sunday Dinner, Oven Bake, Beef Dinner, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.