Reuben Casserole
Ingredients
The base
-
10–12
slices
rye or pumpernickel bread, cubed
-
½
cup
butter, melted
The filling
-
1
pound
sauerkraut, drained
-
½
cup
fresh parsley, chopped
-
2
teaspoons
caraway seeds
-
3
cups
Swiss cheese, shredded
-
1
cup
reuben sauce
-
1
pound
corned beef, cut into small bite-sized pieces
Reuben Sauce
-
1
cup
mayo
-
¼
cup
ketchup
-
2
teaspoons
horseradish
-
2
teaspoons
Worcestershire sauce
-
1
teaspoon
sriracha
-
½
teaspoon
paprika
-
1
small
shallot, grated or minced
-
to taste
salt
Instructions
- Preheat the oven to 350°F.
- Toss the bread cubes with melted butter in a bowl.
- Whisk together the ingredients for the Reuben sauce and adjust to taste.
- In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.
- Layer half of the bread/butter mixture in a baking dish and bake for 10 minutes.
- Layer the remaining ingredients in this order: sauerkraut, Swiss cheese, Reuben sauce, corned beef, sauerkraut, Swiss cheese, Reuben sauce, and finish with the remaining bread cubes.
- Bake for an additional 35 minutes.
- Drizzle with more sauce, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
6–8 servings
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
25g
Sodium
1500mg
Cholesterol
70mg
You might also like