Creamy Reuben Casserole
Photo: jeffreyw, CC BY 2.0, via Wikimedia Commons
Everything that goes in a reuben, baked instead of stacked. The buttered rye cubes on top crisp up and take the place of the toasted bread.
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)