Have plenty of corned beef leftover from your St. Patrick’s Day celebrations? Use the leftovers and try this delicious reuben casserole recipe.
If you’re a fan of reuben sandwiches, you’ll love this deconstructed version. We took all your favorite reuben ingredients and transformed them into a delicious casserole that can feed the entire family.
In a baking dish, layer leftover corned beef and sauerkraut. Then spread thousand island salad dressing on top of the sauerkraut. Top with shredded swiss cheese and finish with a homemade bread crumb topping made from cubed rye bread mixed with butter. How easy is that?
Bake the casserole for 40 to 45 minutes at 350 degrees until the casserole is heated through and the rye bread topping is toasted and golden brown.
The casserole layers combine to taste exactly like a reuben sandwich from your favorite deli. Make it for an easy weeknight dinner post-St. Patty’s Day or keep it in rotation throughout the year if your family doesn’t need an excuse like St. Patrick’s Day to enjoy corned beef.
- 3 slices rye bread, cut into ¼-inch cubes
- 3 tablespoons butter, melted
- 2/3 cup thousand island dressing
- 1 1/2 pounds cooked corned beef, coarsely chopped
- 1 can (14.5 ounces) sauerkraut, well drained
- 2 cups shredded Swiss cheese
- Heat oven to 350°F.
- Spray a 13×9-inch baking dish with nonstick cooking spray.
- In a medium bowl, stir bread cubes and butter until cubes are coated. Set aside.
- Layer corned beef and sauerkraut in prepared dish. Spread dressing over sauerkraut and top with 2 cups shredded cheese and bread cubes.
- Bake 40 to 45 minutes or until mixture is heated through and bread cubes are toasted.
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