Reuben Casserole
A take on the classic Reuben sandwich! Pieces of toasty, buttery rye with sauerkraut, corned beef, Russian dressing, and pickles. Happiness in every bite!
Ingredients
- 10 slices rye bread, cut into 1 inch cubes
- 1/4 cup melted butter
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 2 cups corned beef or pastrami, cubed
- 1 to 2 cups sauerkraut, drained
- 2 cups shredded swiss cheese
- Russian dressing and diced pickles, for serving
Instructions
- Preheat the oven to 375 degrees, and grease a 9x13 inch casserole dish.
- Combine the butter with the mustard, Worcestershire, and garlic. Pour over the bread cubes, and toss to combine.
- Place half of the bread cubes in the bottom of the casserole dish. Top with half the corned beef, half the sauerkraut, and half of the cheese.
- Repeat layers, ending with the remaining Swiss cheese.
- Cover with foil and bake for 25 minutes. Uncover, and bake an additional 15 minutes.
- Drizzle with Russian dressing and pickles when serving.