Creamy Reuben Casserole
This Reuben casserole dish is fabulous to serve for St. Patrick’s Day—or anytime. It features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. —Margery Bryan, Moses Lake, Washington
Ingredients
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1-1/4 cups chopped cooked corned beef
- 1 cup sour cream
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 cup shredded Swiss cheese
- 2 slices rye bread, cubed
- 2 tablespoons butter, melted
Instructions
Make the filling
- Preheat the oven to 350°F. In a large bowl, stir together the sauerkraut, corned beef, sour cream, onion and garlic. Spoon mixture into a greased 11x7-inch baking dish.
Add the toppings, and bake
- Sprinkle with the cheese and bread cubes, then drizzle with melted butter. Bake, uncovered, until heated through and the cheese is melted, 25 to 30 minutes. Editor’s Tip: When possible, shred your cheese from a block rather than using pre-shredded. Whole blocks of cheese are more economical, and they melt better than pre-shredded cheeses, which contain anti-caking ingredients that inhibit proper melting. If you have any cheese left over, put it to good use in these Swiss cheese recipes.
Nutrition
- Calories
- 435 calories
- Fat
- 34g fat (18g saturated fat)
- Cholesterol
- 117mg cholesterol
- Sodium
- 1274mg sodium
- Carbohydrates
- 16g carbohydrate (5g sugars
- Fiber
- 4g fiber)