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About this recipe:
Layers of sauerkraut, corned beef, Swiss cheese, rye breadcrumbs - and Russian-style salad dressing for a back-to-basics version of this deli sandwich turned casserole.
6 slices rye bread, cubed
2/3 (700g) jar sauerkraut, drained and rinsed
450g salt beef brisket, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese
- Preheat oven to 200 C / Gas 6.
- Spread bread cubes in the bottom of a 9x17.5cm baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
- Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
- Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
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