1 32-oz bag of sauerkraut
1 lb deli style corned beef, chipped
1 8-oz bottle Thousand Island dressing
1 lb swiss cheese, sliced
12 slices rye bread, buttered & cut into inch cubes
Preheat oven to 350 degrees
In the bottom of a 9 x 13 pan, layer the sauerkraut, corned beef, dressing, and swiss cheese.
Top with the bread cubes.
Bake, uncovered for 30 minutes.
Let it cool slightly to set and it's ready to enjoy.
Drain the sauerkraut. I used less of the dressing, and I found the bread cubes got a little too crunchy, so I covered it (loosely) for part of the baking time.
Thanks for the recipe. It sounds yummy. Liz
This is the same recipe our church uses for Oktoberfest and the reuben casserole is always a big hit!
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what is deli corned beef "chipped?"
sliced very thin, almost shredded.
My entire family would like this, sounds delish!
thanks anon. I'm assuming the deli can do the "chipping?"
Yes, the deli will chip it. I think you can buy it packaged also.
Thanks for sharing this.
And it's close to October -- it's a great October meal!
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This sounds like a good recipe for a nice fall Sunday dinner. Thanks for sharing.
You're welcome, I hope you enjoy it.
I tried this casserole for dinner tonight.
We liked it...nice dish for fall weather and something different to try.
Next time though, I would just grill Reuben sandwiches...just prefer more bread, less sauerkraut:-)
Thanks for sharing the recipe!
sounds good. going grocery shopping this week-end. will be making this next week. thanks for sharing.
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