Reuben Sandwich Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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From BHG. Ingredients:
1 (32 ounce) jar sauerkraut, rinsed and drained |
1/2 cup chopped onion |
4 teaspoons dried parsley flakes, crushed |
2 teaspoons caraway seeds |
4 cups shredded swiss cheese |
1 1/3 cups bottled thousand island dressing |
12 ounces thinly sliced cooked corned beef, coarsely chopped |
6 slices rye bread, cut into 1/2-inch cubes |
1/4 cup butter, melted |
Directions:
1. In a mixing bowl, combine drained sauerkraut, onion, parsley, and caraway seeds.
2. Spread sauerkraut mixture evenly into a 3-quart rectangular casserole dish.
3. Top wtih 2 cups of the cheese, 2/3 cup of the salad dressing, and the corned beef.
4. Top with the remaining 2/3 cup salad dressing and 2 cups cheese.
5. In a large bowl, toss the bread cubes in melted butter until coated.
6. Sprinkle bread cubes over the top of the casserole.
7. Bake, uncovered, at 375° for about 35 minutes or until heated through and bread cubes are browned.
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