Reuben Casserole

    Reuben Casserole


    295 people made this

    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.

    Serves: 6 

    • 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

    Prep:20min  ›  Ready in:20min 

    1. Preheat oven to 200 C / Gas 6.
    2. 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.
    3. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
    4. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

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