Reuben Casserole



  • 1 lb. corned beef cut into squares (1/2-1 inch)

  • 32 - oz sauerkraut, drained

  • 1/2 cup chopped onion

  • 4 cups shredded Swiss cheese

  • 1 1/3 cups Thousand Island dressing

  • 7-8 slices rye bread, cubed/crumbed

  • 1 stick butter, melted in a dutch oven, 10 or 12 inch or 9 x 13 casserole dish

  • Mix onions and sauerkraut, place in bottom of dutch oven

  • Coat with a layer of 2 cups cheese and then a layer of salad dressing

  • Spread all of the corned beef on top

  • Create 2 more layers of the remaining dressing and cheese

  • Top with breadcrumbs mixed with butter

  • Bake until bread is browned & bubbling at the edges, 45 min to 1hour in a dutch oven at 375 degrees