This Reuben casserole is made with all of the ingredients and flavours you’d find in a Reuben sandwich. In casserole form, the corned beef, sauerkraut, and cheese are layered with Thousand Island dressing. Then the dish is topped with buttered rye bread crumbs. This creates a meaty soft base, cheesy gooey middle and a crunchy top. Does that sound perfect or what? However, I normally serve this with a light lettuce salad or homemade garlic bread for a full meal. Also, the Casserole as the main dish is always enough even for the hungriest of guests without a complaint of “I’m still hungry”.
Reuben Casserole
A superb casserole that combines meat, eggs, cheese and bread in a single dish. Perfect.
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Servings: 4 people
Calories: 714kcal
Ingredients
- 6 slices rye bread
- 2 tbsp thousand Island dressing 30 ml, See note
- 6 oz corned beef 170 g, thinly sliced
- 2 cups sauerkraut rinse/drain, 500 ml
- 2 large dill pickles chopped
- 2 cups Swiss cheese 500 ml, grated
- 3 large eggs free range
- 1 1/2 cups milk 375 ml
- 1 tbsp Dijon mustard 15 ml
Instructions
- Line the bottom of a buttered 11x17-inch (28x43 cm) baking dish with 3 slices of the bread, trimming as necessary.
- Spread with half the Russian dressing and top with half the corned beef, sauerkraut, and cheese.
- Repeat to form 2 layers.
- Whisk together the eggs, milk, and mustard and pour over the casserole.
- Let stand for 30 minutes before baking in a preheated 350F (180C) oven until golden brown and set in the center, about 40 minutes.
Notes
Note:
- You can use Russian Dressing instead of Thousand Island.
Nutrition
Calories: 714kcal | Carbohydrates: 17g | Protein: 48g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 321mg | Sodium: 1684mg | Potassium: 548mg | Fiber: 3g | Sugar: 10g