Rye Bread-Topped Reuben Casserole

10 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Nita White, Cedar Springs, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

I always get compliments when I take this wonderful casserole to a potluck dinner. —Nita White, Cedar Springs, Michigan

TEST KITCHEN APPROVED

Rye Bread-Topped Reuben Casserole

10 Reviews Add your review
Yield:4 servings
Prep:5 min
Cook:25 min
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Ingredients

  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 cup Thousand Island salad dressing
  • 1 pound thinly sliced deli corned beef, cut into strips
  • 2 cups shredded Swiss cheese
  • 4 to 6 slices rye bread, buttered
Text Ingredients
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Directions

  1. 1
    In a large bowl, combine sauerkraut and salad dressing; spread into a greased 13x9-in. baking dish. Top with corned beef and cheese.
  2. 2
    Place bread, buttered side up, over top. Bake, uncovered, at 375° for 25-30 minutes or until heated through and bubbly.

Nutrition Facts

1 cup: 705 calories, 44g fat (16g saturated fat), 143mg cholesterol, 3149mg sodium, 33g carbohydrate (13g sugars, 5g fiber), 41g protein.
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